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Poached Shrimp with Avocado and Mango

Ingredients
  

  • 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

Instructions
 

  • 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.