Poached Shrimp with Avocado and Mango
- 1 Pound Jumbo shrimp (or just get the biggest shrimp you can find), cleaned but still with shell in tact
- 6 CUPS Water
- 2 cups white wine
- Fresh Peppercorns I think I used about 12
- 5 cloves garlic
- 6 sprigs thyme
- 2 lemons, cut in half
- 1 mango toss with 1 tsp of honey, 1 shallot (minced), cilantro and juice/zest of one lime
- 1 avocado sliced or diced
- Optional: extra lemon
In a large nonreactive pot, add water, wine, peppercorns, garlic, thyme and lemon halves. Let simmer for a good 15 minutes. This is your poaching liquid so you want the flavors to get infused.Prepare an ice bath.Increase the heat to a low boil and add a handful of the shrimp. Add the shrimp in batches. It helps you cook them more evenly.Cook for about 3-5 minutes. They should become opaque. I always do a test batch of a couple of shrimp to get the timing right. My shrimp were HUGE so I cooked them 5 minutes but for a smaller shrimp, I’d go with 3. Remove with a slotted spoon and dunk the shrimp in immediately to stop the cooking process. Remove from shells.On a large platter or individual plates, scatter down some mango and top with avocado.Top with the shrimp. If you like lemon, add a squeeze on top.