Poached JUMBO Shrimp with a trio of sauces by Foodie’s Chef Laura Brennan - Foodies Markets

Name: Poached JUMBO Shrimp with a trio of sauces by Foodie’s Chef Laura Brennan - Foodies Markets
Ingredients: shrimp & poaching liquid; 2 pounds peeled and deveined jumbo shrimp (or whatever size you can procure); 2 quarts water; 2 lemons: use I lemon to shave 3-4 strips of peel (save lemons to use in recipe #3); 1 small onion, roughly chopped; u00bd piece peeled carrot, cut into pieces; 1 bay leaf; 4 cloves fresh garlic, flattened with back of knife and peeled; u00bd stalk celery, cut into pieces; u00bd teaspoon fennel seeds, roughly chopped; u00bc cup mild white wine vinegar; 2 teaspoons kosher salt; Fresh cracked black pepper

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As 2021 has faded away, it’s time to celebrate both the end of the old and the beginning of the new. And big jumbo shrimp say ‘CELEBRATION’ to me. I used already peeled & deveined super-jumbo...

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Ingredients

shrimp & poaching liquid
2 pounds peeled and deveined jumbo shrimp (or whatever size you can procure)
2 quarts water
2 lemons: use I lemon to shave 3-4 strips of peel (save lemons to use in recipe #3)
1 small onion, roughly chopped
u00bd piece peeled carrot, cut into pieces
1 bay leaf
4 cloves fresh garlic, flattened with back of knife and peeled
u00bd stalk celery, cut into pieces
u00bd teaspoon fennel seeds, roughly chopped
u00bc cup mild white wine vinegar
2 teaspoons kosher salt
Fresh cracked black pepper