I set a bag of frozen shrimp in my refrigerator to thaw but didn’t get around to making the recipe I had in mind, so days passed…one, two…I couldn’t face three, so I poached them. And I’m going to do it regularly! On day one, even!
This quick, gentle cooking method is just the trick having some healthy protein on hand…mix up some cocktail sauce for dipping (Henry’s Catsup with a dollop of creamed horseradish tastes great!) or toss them in your salad. (Yes. You have to make the dressing! Easy. See these: shallot vinaigrette, or olive oil mayonnaise.)
Look for shrimp that are sustainably fished from the wild or farmed with environmentally sound practices. I’ve found sustainable Gulf Coast brands in my stores, so they’re out there. Read your labels and check out this article about buying shrimp from Eating Well.
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