Poached Shrimp With Thai Basil and Peanuts

By Melissa Clark

Poached Shrimp With Thai Basil and Peanuts
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(137)
Comments
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This quick shrimp salad is garnished with roasted peanuts for crunch. You can serve it on crisp lettuce leaves for an impressive presentation, but cucumber rounds also make a fine conduit.

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Ingredients

Yield:2 to 2½ dozen, or 8 servings.
  • Kosher salt, as needed
  • ½pound medium shrimp, peeled and deveined
  • 1teaspoon seasoned rice wine vinegar
  • 1teaspoon peanut oil
  • 1teaspoon chopped Thai basil, or more as needed
  • 1tablespoon chopped salted, roasted peanuts
  • Sliced cucumber rounds, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

37 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 87 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a small pot of salted water to a simmer. Add shrimp and cook gently until just opaque, about 2 minutes. Drain well; cool.

  2. Step 2

    Toss cooled shrimp with vinegar, oil and basil. Toss in peanuts. Serve on top of cucumber rounds, garnished with more basil.

Ratings

4 out of 5
137 user ratings
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Comments

Terri Stanley

Someone once told me never poach in plain water. I always add a clove of garlic, a piece of ginger, and a few outer lemongrass leaves. Subtle, but adds depth.

Margaret

I always add a Bay leaf too!

Jill

I'm on a retreat in the San Juan Islands, so am using what I have on hand. I brought giant frozen prawns with me. I like the suggestion to season the water. Added a smashed clove of garlic, cut up pieces of a whole lemon rind, and a sprig of rosemary picked a couple of days ago. Stop simmering at 2 minutes! Watch for the color to brighten. Saving the lemon juice for the dressing later. Also added ice on top of the prawns in the colander to stop the cooking. Such a great site. Thanks!

M

I substituted sesame oil and dried regular basil. It tasted a bit bland so I added a teaspoon of brown sugar, a splash of soy sauce, and a finely chopped dried Thai chili pepper (half an inch long). Delicious and fancy on a cucumber slice.

LCJ

Sliced the shrimp the long way so they were thin and flat on the cucumber. Made the shrimp a few hours in advance and let them marinate in the dressing before stacking on the cukes - tasty & quick to prep

Marc

Meh, really didn't get this one. Made it as written except also poached shrimp in lobster stock to add flavor and this still didn't really taste like anything. It wasn't bad, just neither interesting nor flavorful.

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