Poached shrimp are a delicious source of lean protein that are great for adding to salads, spring rolls and so much more.

Preparation

In an 8-quart pot over high heat, combine water, bay leaf, lemon (squeeze juice into pot, then drop in lemon), peppercorns, parsley and salt and bring to a boil. Lower heat and simmer for 5 minutes.

Return to a boil, add shrimp and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2½–3 minutes.

Once shrimp are cooked, add as much ice as possible to the pot to stop the cooking process while allowing the shrimp to cool down in the poaching liquid. Once cool, remove shrimp from pot and refrigerate until ready to use.