Boiled shrimp (Crevettes pochees)

By Craig Claiborne and Pierre Franey

Total Time
5 minutes
Rating
3(11)
Comments
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Featured in: Food; A LIFT UP FOR LEFTOVERS

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Ingredients

Yield:1 pound of cooked shrimp
  • 1pound medium to large shrimp
  • ½cup dry white wine
  • ⅓cup water
  • ½bay leaf
  • 2sprigs fresh thyme or ½ teaspoon dried
  • 12peppercorns
  • Salt to taste, if desired
  • 4sprigs fresh parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

124 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 385 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

    Combine all the ingredients in a saucepan and bring to the boil. Let simmer about one minute and remove from the heat.

Ratings

3 out of 5
11 user ratings
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zeke

I was wondering what to do with the jumbo-sized heads-on shrimp I accidentally bought at the farmers market. This recipe was so easy and perfect. I was scared so cooked them a minute longer, no prob, and served them with some red beans and rice and salad. Like lobsters on the side, mmmm. If you’re going to cook them further in another dish, don’t cook them so long. Anyway, it’s very forgiving and easy.

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