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Poached Shrimp with Tabasco Aioli

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50 minutes2
Shirmp w Aioli

Aioli

  • ½ Cup Mayonnaise
  • 1 Tbsp Garlic
  • 1 Tbsp Lemon juice
  • Tabasco to taste

Poaching Liquid

  • 2 Lemons, cut in half
  • 1 Fennel Bulb, cut in half
  • 2 Tbsp Black pepper corns
  • 5 Stocks Celery
  • Enough water to cover ingredients by 2 inches
  • 3 Tbsp Salt

Shrimp

  • ½ pound of Ocean Beauty 13/15 P&D tail on Shrimp
  • 2 tsp Old Bay seasoning
  • 1 Tbsp Olive oil
  • Ice bath (bowl with ice water large enough to fit your shrimp)
  • Parsley to garnish
    • Poached Ocean Beauty Shrimp with Tabasco Aioli

      1) Combine all ingredients for aioli in a small bowl and mix well. Store in refrigerator until ready to use.

      2) For Poaching Liquid, combine all ingredients into a small pot, cover with lid and bring to a simmer for 30 minutes. 

      3) Add shrimp to poaching liquid and simmer for 5-7 minutes (until cooked through to 145 degrees F)

      4) Carefully remove shrimp from the liquid and place in the ice bath for 10 minutes.

      5) Add shrimp to a small bowl and toss with olive oil and old bay seasoning.

      6) Serve with aioli and your favorite cocktail sauce with parsley leaves for garnish.

      Recipe Credit to Chef Graham.

      Aioli

      • ½ Cup Mayonnaise
      • 1 Tbsp Garlic
      • 1 Tbsp Lemon juice
      • Tabasco to taste

      Poaching Liquid

      • 2 Lemons, cut in half
      • 1 Fennel Bulb, cut in half
      • 2 Tbsp Black pepper corns
      • 5 Stocks Celery
      • Enough water to cover ingredients by 2 inches
      • 3 Tbsp Salt

      Shrimp

    • ½ pound of Ocean Beauty 13/15 P&D tail on Shrimp
    • 2 tsp Old Bay seasoning
    • 1 Tbsp Olive oil
    • Ice bath (bowl with ice water large enough to fit your shrimp)
    • Parsley to garnish