Poached Shrimp With Dipping Sauce

By Mark Bittman

Poached Shrimp With Dipping Sauce
Craig Lee for The New York Times
Total Time
1 hour
Rating
4(49)
Comments
Read comments

Here's a simply perfect appetizer for your next cocktail party: shrimp poached in Chinese seasonings and served with a flavorful dipping sauce of hoisin and sesame oil.

Featured in: THE MINIMALIST ENTERTAINS; Nibbles That Make The Party

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Ingredients

Yield:40 shrimp
  • 40large shrimp, peeled (remove vein if you like)
  • ½cup soy sauce
  • 1star anise
  • 1tablespoon Sichuan or black peppercorns
  • 5slices ginger
  • ½cup hoisin sauce
  • 2tablespoons sesame oil
Ingredient Substitution Guide
Nutritional analysis per serving (40 servings)

25 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 263 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

    In a large saucepan, combine shrimp, 3 cups water, soy sauce, anise, peppercorns and ginger. Bring to a boil, then turn off heat and let sit, undisturbed, for about 30 minutes. If you are not serving right away, refrigerate shrimp in liquid; recipe may be prepared to this point a day before serving.

  2. Step 2

    When ready to serve, drain shrimp, and put on a platter. Whisk together hoisin and sesame oil in a small bowl; serve shrimp with this sauce.

Ratings

4 out of 5
49 user ratings
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Comments

mari 💕

full disclosure, I made this without the side dipping sauce. I really liked the combination of spices in this, but I feel like it cooked for way too long and I had a lot of liquid left over. I followed the instructions almost exactly, so I'm pretty sure that I wasn't the issue. if this recipe was dryer and cooked for a shorter time I think the texture would have been better and the flavor more concentrated. my family liked the recipe well enough, but I personally found the shrimp over cooked.

Patricia

The "vein" is the intestine. Yes, I like to remove!

Marnee

I boiled the liquid and removed from heat. Tossed in the shrimp and removed 10 minutes later. They were perfect. Delicious appetizer!

mari 💕

full disclosure, I made this without the side dipping sauce. I really liked the combination of spices in this, but I feel like it cooked for way too long and I had a lot of liquid left over. I followed the instructions almost exactly, so I'm pretty sure that I wasn't the issue. if this recipe was dryer and cooked for a shorter time I think the texture would have been better and the flavor more concentrated. my family liked the recipe well enough, but I personally found the shrimp over cooked.

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