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

Name: Poached JUMBO Shrimp with a trio of sauces by Foodie’s Chef Laura Brennan
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

foodiesmarkets.com

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