An easy, crowd-pleasing appetizer best served with our simple homemade cocktail sauce.
, and he found that the best approach required a few key steps:
As a final step, run the shrimp under cold water to chill them, then spin them dry in a salad spinner. I prepared several batches of my own poached shrimp, using the dry brine and the start-cold cooking method, testing a true court bouillon against just water and citrus juice, as well as comparing shrimp cooked shell-on and shelled.
Next, I grab the shrimp, which have been sitting in the refrigerator with their dusting of salt and baking soda, and add them to the broth. They should be chilled enough to drop the temperature of the cooking liquid even more, which is good, since we want to start in cooler liquid and then bring the temperature back up gently.to make sure the liquid doesn't go over 170°F. The shrimp should be just about cooked when the temperature gets there, though it will depend on their size.
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