Poached Shrimp

• 2 teaspoons sea salt
• 2 lemons, halved, plus more for serving
• 3 bay leaves
• 1 handful fresh thyme leaves
• 1 handful fresh flat-leaf parsley
• 1/4 cup seafood seasoning (recommended: Old Bay or Zatarains shrimp boil)
• 2 pounds jumbo shrimp, with shells, heads, and tails on
• Bloody Mary Cocktail Sauce, recipe follows

1. Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor.
2. Add the herbs and seafood seasoning.
3. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
4. Reduce heat to medium-low and add shrimp.
5. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl.
6. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling.
7. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
8. 4 ripe tomatoes, coarsely chopped
9. 2 celery stalks, coarsely chopped
10. 1 medium onion, coarsely chopped
11. 1/2 cup ketchup
12. 2 tablespoons grated fresh or prepared horseradish
13. 1 lemon, juiced
14. 2 teaspoons hot sauce
15. 1 tablespoon Worcestershire sauce
16. 1 shot pepper vodka
17. 1 teaspoon celery seed
18. Sea salt and freshly ground black pepper
19. Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down.
20. Add the remaining ingredients and puree until smooth.
21. Chill before serving with a raw bar.
22. Yield: 4 cups

salt, lemons, bay leaves, thyme, handful, seafood seasoning, jumbo shrimp, bloody mary

Taken from www.foodnetwork.com/recipes/tyler-florence/poached-shrimp-recipe.html (may not work)