Poaching Liquid for Shrimp

• 1 cup white wine
• 1 to 2 tablespoons kosher salt
• 5 black peppercorns
• 4 to 5 parsley stems, optional
• 4 sprigs fresh thyme
• 2 dried bay leaves
• 2 shallots, coarsely chopped
• 1 head garlic, cut horizontally
• 6 to 8 head-on large shrimp, deveined, peeled with tails on

1. Bring about 3 quarts of water to a boil in a large pot or Dutch oven.
2. Add the white wine, salt, peppercorns, parsley stems, if using, thyme, bay leaves, shallots and garlic.
3. Bring back to a boil, and then reduce to a simmer and let the flavors meld, about 10 minutes.
4. Add the shrimp and cook just until opaque and pink, about 2 minutes.
5. Remove from the liquid and shock in an ice bath to stop the cooking.
6. Serve chilled.

white wine, kosher salt, black peppercorns, parsley stems, thyme, bay leaves, shallots, garlic, shrimp

Taken from www.foodnetwork.com/recipes/bobby-flay/poaching-liquid-for-shrimp-recipe.html (may not work)