Ingredients
4
4 servings
- •2 lb large shell-on shrimp
- •1 bottle white wine
- •2 cups water
- •1 head garlic, halved crosswise
- •2 lemons, halved crosswise, plus wedges, for serving
- •kosher salt, to taste
- •cocktail sauce, for serving
Instructions
- Use a paring knife to make a slit down the back of a shrimp to expose the vein. Use the tip of the knife to get under the vein and pull the vein out. Remove the rest of the shell, leaving the tail on. Repeat with the remaining shrimp.
- In a large stock pot over medium-high heat, combine the white wine, water, garlic, halved lemons, and salt and bring to a boil.
- Add the shrimp and cook until pink and tender, about 3 minutes. Remove the shrimp from the poaching liquid with a slotted spoon.
- Serve the shrimp with cocktail sauce and lemon wedges.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 265
- Carbohydrate: 9g
- Fat: 4g
- Fiber: 1g
- Protein: 46g
- Sugar: 1g
Related Recipes
Chef John's Shrimp Cocktail
Mexican Shrimp Cocktail
Clamato® Shrimp Cocktail
Cocktail Sauce for Shrimp
Drunken Shrimp
Sautéed Shrimp
Beer-Boiled Shrimp with Old Bay®
Shrimp Boil
Cocktail Shrimp Salad
Spicy Mexican Shrimp Cocktail
Sauteed Shrimp with Garlic, Lemon, and White Wine
