Poached Shrimp with Lemon and Dill

Poaching shrimp is one of the simplest and most foolproof ways to cook them. The key is to not overcook them, so keep a close eye on them and remove them from the heat as soon as they turn pink and curl up. This recipe adds a simple lemon-dill sauce to the shrimp for a bright and flavorful dish.

This recipe is inspired by the classic French dish, "Crevettes à la nage." Crevettes à la nage is typically made with just shrimp, water, salt, and pepper, but I've added a few extra ingredients to give it a bit more flavor. The lemon juice adds a bit of brightness, the dill adds a bit of herbal flavor, and the olive oil helps to keep the shrimp moist and juicy.

Prep time: 10 | Cook time: 10 | Serves: 4

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 lemon, juiced
• 1/2 cup chopped fresh dill
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. In a large skillet, bring the water to a boil. Add the shrimp and cook for 2-3 minutes, or until the shrimp are pink and curled.
2. Remove the shrimp from the skillet and place them in a bowl.
3. Add the lemon juice, dill, olive oil, salt, and pepper to the skillet. Stir to combine.
4. Pour the sauce over the shrimp and toss to coat.
5. Serve immediately.

Why It Works

• Poaching the shrimp in water helps to keep them moist and juicy.
• Cooking the shrimp for just 2-3 minutes ensures that they don't overcook and become tough.
• The lemon-dill sauce adds a bright and flavorful touch to the shrimp.