Poaching shrimp is so underrated because it takes less than 5 minutes to cook maybe a whole pound. Cocktail shrimp is also perfect for the holidays because you can make it a few hours ahead of time and have a delicious appetizer prepared for guests. Mendocino Spices and Pepitos Chilitos are essential to make your holidays a breeze.
2 cups water
1 cup wine
1 tbsp salt
8-6 garlic cloves, lightly smashed
1 tsp Mendocino Spices Black Peppercorns
2 Mendocino Spices Bay Leaves
2 Pepitos Chilitos De Arbol chiles
1 lemon, halved
1 lb shrimp, peeled and deveined
Tartar sauce:
½ cup crème fraiche
¼ cup mayo
2 tbsp chopped fresh parsley
2 tsp Mendocino Spices Ground Mustard
½ tsp lemon zest
2 tbsp chopped cornichons OR 1 tbsp pickle relish
Tabasco, to taste
Mendocino Spices All-Purpose Seasoning, to taste
– Bring water, wine, salt, garlic cloves, Mendocino Spices, Pepitos Chilitos, and lemon to a boil. Reduce heat to low and simmer for 10 minutes.
– Raise heat back up to medium/high, add shrimp and cook until bright pink and opaque, 1 to 2 minutes.
– Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice and let stand for 5 minutes. (NOTE: Shrimp can be refrigerated, topped with ice, in a resealable plastic bag for up to 2 hours)
– Mix tartar sauce ingredients and serve with shrimp.