The Culinary Professional 2023

Poached Shrimp

Category:
Fish and Shellfish, Moist-Heat Methods, deep poaching

Equipment:
Pot, spider

No. Servings:
10

Serving Size:
3 oz. (85 g)

View measurement units by

Yield:
2 lb. (900 g)

2 lb.

* shrimp, peeled and deveined

1 gal.

Bring the court bouillon to a boil.

Add the shrimp. Return to a simmer.

**Remove pot from heat once shrimp reaches an internal temperature of 145°F (63°C). Remove shrimp from the pot with a spider and shock in ice water

**To store the shrimp for later service, chill the cooking liquid and store the shrimp in this liquid at or below 41°F (5°C).

Nutrition Information

Calories

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

178

Sodium (mg)

205

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note