Learn how to effortlessly make perfect poached shrimp from the comfort of your own home! This gentle cooking technique is foolproof and results in perfectly plump, tender, succulent, insanely delicious cocktail shrimp every single time! This is an easy recipe you will make again and again!
Serve a big platter of flavorful poached shrimp cocktail with homemade remoulade sauce as an appetizer that will get the party started! Or, use the shrimp for classic ceviche, salads, slaws, tacos and more! Continue to read on for helpful recipe tips in the post! And, don’t miss the recipe video below!
Updated: This post was originally published in September 2015. I made updates to include more information about how to poach shrimp. Plus, I added a recipe video to show you how easy this homemade poached shrimp cocktail is to make!
Hi, friends! Irresistibly delicious shrimp coming at you today!
But first, some honesty. To be completely transparent, I was never going to post this cocktail shrimp recipe, even though I make it all the time. Why? Although I use a few crucial tricks to ensure perfectly poached, juicy shrimp, I thought the recipe overall was a bit too simple.
However, I’ve made this countless times for friends and family, and they consistently insists it is far better than any shrimp cocktail offered at high end steakhouses. Everyone always asks my secret to getting the shrimp to be so flavorful, and then they politely demand the recipe. Well, I’m finally caving to the peer pressure. And, I guess my secrets are about to be out of the bag!
Perfect Poached Shrimp
You guys, these poached prawns really are absolute perfection. They’re pump, succulent, luxurious and unbelievable flavorful!! They have a marvelous melt-in-your-mouth, incredibly tender and buttery-rich quality that makes them just divine!!
In case you’ve purchased those pre-packaged trays of shrimp cocktail at the grocery store and found them to be rubbery and chewy, you can rest assured. These shrimp are absolutely nothing like those!
Some poaching methods simmer plain shrimp in a bland broth and then shock them in ice water. While that method is fine, you will end up with lackluster poached shrimp. This simple recipe uses a few easy tricks, ensuring you get plump, flavorful and perfectly tender shrimp each and every time!
It all starts with a tossing raw, peeled shrimp in a mixture of baking soda and salt. Then, we move on to a simple, flavorful homemade poaching liquid made up of shrimp shells, beer, celery, onion, lemon and fresh herbs. The shrimp are slowly poached, which allows them to cook gradually without losing any moisture. Once they’re pink and just firm to the touch, they’re removed from the heat. Then, they are placed in a resealable bag to lock in flavor before getting submerged into an ice water bath. It’s as simple as that! No more overpriced shrimp platters or choking down chewy shrimp ever again!
What are poached shrimp?
A poached shrimp is a shrimp that has been gently cooked by submerging in a liquid, as opposed to simmering or boiling. The liquid, known as a poaching liquid, is used to both cook and flavor the shrimp. The liquids used for poaching can include plain water, stock, wine or beer and they are typically flavored with aromatics, spices and citrus.
The poaching method of preparation yields a more tender, juicy, delicately cooked shrimp than cooking at higher temperatures such as with boiling water.
What is the best size shrimp to poach?
While small shrimp are great for fried rice, pasta dishes and casseroles, larger shrimp are better for poaching.
The size of shrimp is measured by the number of individual shrimp in a pound. For example, the number of 16/20 indicates that there are between 16 and 20 shrimp per pound. The smaller the number in a pound, the bigger the shrimp. It is important to remember that broader labels such as “large” and “jumbo” are a general guide. These labels aren’t regulated and can vary greatly from seller to seller. Therefore, your best bet is to pay attention to the number of shrimp in a pound.
Sizes of shrimp best for poaching:
- Colossal (or Jumbo): U15 shrimp = Under 15 shrimp per pound
- Extra Jumbo (Jumbo or Extra Large): 16/20 shrimp = between 16 to 20 shrimp per pound.
- Jumbo (or Large): 21/25 shrimp = 21 to 25 shrimp per pound
- Extra Large (or Large): 26/30 shrimp = between 26 to 30 shrimp per pound
What seasonings do I need?
While poaching sounds fancy, it’s actually one of the easiest ways to cook shrimp. This recipe only requires 9 ingredients and the shrimp turn out perfect and juicy every single time! I’ve listed the ingredients I personally tend to use in the poaching liquid, however this recipe is totally flexible! Feel free to customize the poaching liquid and use ingredients you love or have on hand! It’s a great way to use up vegetables you have discarded from other recipes (such as the dark green ends of leeks) and saved up in your refrigerator!
Ingredients for poached shrimp:
- Shrimp: I recommend larger sized shrimp for poaching. (See above)
- Baking Soda: Tossing the shelled shrimp in a dry brine of baking soda and salt before poaching makes make the shrimp even plumper!
- Salt: Salt adds tons of flavor to the poaching liquid. You need 1 tablespoon of kosher salt per pound of shrimp. Plus, you need a touch of salt for the dry brine.
- Beer: Beer gives the liquid a rich flavor. You should use a beer you actually like to drink. I recommend a blond ale, pale ale, pilsner or lager. I always look for a local brew with a citrus-forward taste.
- Vegetables: Celery (leaves and stalk) and onion provide a foundation of flavor.
- Aromatics: Garlic and ginger add a depth of aromatic flavor.
- Parsley: Tender fresh parsley, stems and all, infuse a mild herbaceous flavor.
- Lemon: Freshly squeezed lemon brightens up the liquid.
- Optional ingredients:
- Wine: Swap out the beer for dry white wine.
- Bay Leaf: Toss in one bay leaf to add a delicate, almost floral-like flavor.
- Black Peppercorns: Use 1 teaspoon of whole black peppercorns for every pound of shrimp.
- Fresh Herbs: Switch things up with a bit of fresh dill, cilantro or tarragon.
- Lemongrass: Crush up a stalk of lemongrass for citrusy, minty flavor.
- Leek: Chop up a leek to add mild, slightly sweet onion flavor.
- Fennel: Toss in a diced bulb of fennel for a light, bright and unique flavor.
- Creole Seasonings: Add in a tablespoon of creole seasoning for savory, herbal flavor.
- Old Bay Seasoning: Toss in a tablespoon of Old Bay for added peppery and smoky flavors.
How to peel shrimp?
This recipe calls for raw shrimp with the shells on. You will need to peel the shrimp and use the shells in the poaching liquid. Shrimp shells contain so much delicious, briny flavor! They are key to making a quick poaching liquid with yummy flavor!
If peeling and deveining shrimp by hand seems intimidating or messy, have no fear! The process is super simple and not nearly as hard as you think!!
Here’s exactly how to peel shrimp the easy way:
- Remove the legs: While not necessary, I always start with quickly removing the legs. Use your hands to gently pull the legs off of the shrimp. Discard the legs.
- Peel off the shell: Use your thumbs to break open the shell along the underside of the shrimp. As the shell cracks open, peel it away from the shrimp.
- Leave or discard tail: I like to leave the tail piece on the shrimp for aesthetic purposes only. The tail acts as a little handle, making it easy for you to pick up, dip and eat your shrimp! However, you can remove it by pinching the tail where it meets the body of the shrimp. Gently pull and the shrimp should cleanly pull out of the tail.
How to easily devein shrimp:
- Score the back of the shrimp: Use a paring knife and gently run it along the length of the backs of each shrimp. Make sure you don’t cut too deep into the flesh, you just want to expose the veins.
- Look for the vein: You should see a long string running down the back of each shrimp, this is the vein. Not every shrimp will have a vein.
- Remove the vein: Use the tip of your paring knife, starting near the top and ending at the bottom, to very gently pull up on the vein. Remove and discard the vein.
Tips for preparing the best cocktail shrimp?
- Toss the peeled and deveined shrimp in baking soda and salt. This keeps the shrimp super plump and prevents them from losing all their moisture when cooked.
- Prepare your own poaching liquid. You want your shrimp to absorb flavor as they cook, so make your own poaching liquid. And, make sure it’s flavorful and aromatic! Combining the shrimp shells, roughly chopped veggies and beer yields an incredibly tasty liquid, which adds lots of flavor to the shrimp.
- Poach the shrimp. Roasting, boiling or grilling can turn shrimp tough and rubbery. However, poached shrimp have a fantastic, delicate texture! Since poaching is a gentle cooking technique, it keeps the shrimp irresistibly juicy and plump!
- Seal in the flavor. This is the most essential tip! You took so much care to add flavor to the shrimp and keep them moist, so why rinse it off with shocking in an ice water bath?! You must place the poached shrimp into resealable bags BEFORE shocking them to stop the cooking. Simply placing the shrimp in sealed bag ensures all that delicious flavor stays in the shrimp. This is crucial.
How to poach shrimp step by step photos:
How long do you poach shrimp?
Properly poached cocktail shrimp should have a delicate texture – you want them plump and juicy, and not rubbery nor tough.
The precise length of time shrimp take to poach will depend upon the size of your shrimp. Poaching time can range from 1 minute for small shrimp to 6 minutes for colossal shrimp.
The best way to tell if shrimp are done poaching is by color, shape and feel.
- Color: Remove shrimp from the poaching liquid as soon as they turn opaque and pink with some bright red accents. If the shrimp are still translucent, they’re not done cooking.
- Shape: Shrimp reduce in size and curl as they cook. Perfectly cooked shrimp will form a “C”. Overcooked shrimp will curl tightly into a “O”
- Feel: Properly poached shrimp will feel just firm to the touch.
Can I use frozen shrimp?
Absolutely – it’s actually preferable to use frozen shrimp!
Fresh shrimp are wonderful if you live on the coast and are purchasing directly from a fishmonger. However, most people don’t have that option. Shrimp are highly perishable and the majority of “fresh” shrimp available at the store are actually thawed frozen shrimp. The shelf life of thawed shrimp is only a few days, whereas frozen shrimp retain their quality for several weeks.
Frozen shrimp are just as fresh as the day they were caught! The bags of frozen shrimp available at the store are comprised of shrimp that were frozen right on the boat as soon as they were caught.
If you can get your hands on truly fresh shrimp, go for it! If not, I highly encourage you to use frozen shrimp for the best quality and freshest taste!
How to thaw frozen shrimp:
For the even cooking and the best final texture, it’s imperative you thaw frozen shrimp before poaching.
There are two safe options for properly thawing frozen shrimp:
- In the refrigerator: Place the unopened bag of shrimp in a large bowl or on a rimmed tray. Transfer the shrimp to the refrigerator and thaw overnight.
- In the sink: For faster thawing, place the unopened bag of shrimp in a large bowl of cold water and use a small plate or other heavy object to weigh the bag down. Turn on the faucet and lightly run cold water into the bowl, allowing the excess water to flow out of the bowl and into the sink. Depending on the amount of shrimp, they should thaw in 30-45 minutes.
Pro-Tips: Do not use hot water when thawing or the shrimp will cook inside the bag! Don’t open the bag of shrimp and force thaw them or the shrimp will absorb the water and become too soft.
How long will poached shrimp keep in the refrigerator?
Store poached cocktail shrimp in an airtight container, or resealable bag, in the refrigerator. Properly stored shrimp will keep for 3-4 days in the refrigerator.
How to use poached shrimp?
You can serve shrimp plain as a healthy snack, as a standalone appetizer, or as a healthy main dish! Alternatively, they can be used in any recipe that calls for chilled shrimp!
- Shrimp cocktail
- Cold shrimp salads
- Spring rolls
- Sushi rolls
- Pesto zucchini noodles
How to serve poached shrimp as a cocktail?
There are numerous ways you can serve shrimp cocktail, and none of them are wrong! I suggest you serve your poached prawns and dipping sauce in whatever manner suits you and “atmosphere” of your party. Below are a few suggestions for how to serve shrimp cocktail.
- Mini martini glasses or shot glasses. Loop the shrimp over the edge of the glass and fill the inside with remoulade or cocktail sauce.
- A glass bowl or trifle dish. Fill the bowl the bowl halfway full with ice and place a small bowl of desired sauce on top of the ice. Top the bowl with more ice, filling the ice around the small bowl of sauce, and then add the shrimp on top of the ice.
- Cold platter. Place a platter in the freezer to chill. When ready to serve, add the shrimp on top of the platter along with a bowl of desired sauce.
Don’t forget to add a few lemon wedges for guests to squeeze over their cocktail shrimp if desired! Also, you can add a few sprigs of fresh parsley for a bit of color and aesthetics if desired!
What sauce for shrimp cocktail?
Now that you have ultra-flavorful, juicy shrimp, you can go all out and make your own dipping sauce – which I highly recommend. Or, you can buy the jarred stuff if desired – no judgement here!
- Cocktail sauce: A horseradish-forward cocktail sauce is a classic pairing!
- Remoulade sauce: This Cajun flavored sauce is my personal favorite! It’s creamy, rich, tangy and slightly spicy. I’ve included a recipe for homemade remoulade below!
- Tartar Sauce: If you like fish and chips, this sauce is for you!
- Tropical fruit sauces: Any sort of fruit based sauce, such as mango or pineapple sauce works perfectly!
- Hot sauce: Like things simple and spicy? Your favorite hot sauce is an easy option!
- Marie Rose Sauce: Also known as Thousand Island. This neutral sauce let’s the flavor of the shrimp shine!
- Avocado Sauce: Love avocados? Try this homemade Avocado Green Goddess Dressing!
- Aioli: Any flavor of creamy aioli pairs beautifully! Try a spicy chipotle aioli, fragrant dill aioli or zesty lemon aioli!
- Pesto: Luscious pesto is a wonderful, fresh option! Switch things up with a sun-dried tomato pesto!
How much shrimp cocktail per person?
General rule for entertaining, when in doubt, it doesn’t hurt to be generous!
With that said, the exact number of shrimp cocktail you serve per person will depend on the size of the shrimp, how generous you want to be, and how many other appetizers you are serving.
As a general guideline, estimate two to three (medium to large) shrimp per person as an appetizer, if there are other nibbles available on the menu. However, if you are serving poached shrimp as the only appetizer, I would scale up the number of shrimp per person significantly.
Are poached shrimp healthy?
Poaching is considered a healthy method of cooking, as it does not use fat to cook or flavor the food. Plus, shrimp have a variety of health benefits and a wonderful addition to a healthy diet!
Shrimp are low in calories, carbohydrates and fat and a rich in protein. They are also a wonderful source of omega-3 fatty acids and packed with several vitamins and minerals.
This Perfect Poached Shrimp Cocktail with Remoulade is not only easy-peasy to make, it is also crazy delicious and perfect for any occasion!
So, go grab your favorite brew and a pound or two of jumbo crustaceans. Do a little poach, dip and have yourself a homemade shrimp cocktail smorgasbord your tummy will remember.
Until next time, cheers and happy shrimpin’!
Cheyanne
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Looking for more shrimp recipes?
If you love this dish, try one of these delicious shellfish recipes next:
Orange Shrimp Ramen Noodle Salad
How to make Perfect Poached Shrimp Cocktail with Remoulade recipe👇
Perfect Poached Shrimp Cocktail
Equipment
- Medium-sized Mixing Bowl
- Medium Pot
- Resealable Storage Bags
Ingredients
Shrimp Cocktail:
- 2 Pounds Large or Jumbo Shrimp (SEE NOTES)
- 2 TBS + 1 tsp Kosher Salt , divided
- ½ tsp Baking Soda
- 6 Cups Water
- 2 ½ Cups Beer (SEE NOTES)
- 2 large Stalks Celery – roughly chopped
- 1 medium Yellow Onion – roughly chopped
- 3 large Cloves Garlic – smashed and peeled
- 2-inch knob Fresh Ginger – peeled and thinly sliced
- 2 large sprigs fresh Flat Leaf Parsley
- 1 1/2 TBS Lemon Juice (juice of 1 lemon)
Remoulade Sauce:
- ½ Cup Mayonnaise
- 1 ½ TBS Creole Mustard
- 2 Cloves Garlic – minced
- ¼ tsp Lemon Juice
- ½ tsp Worcestershire Sauce
- 8 dashes Tabasco - more or less depending on taste
- 1 TBS fresh Flat Leaf Parsley Leaves – finely chopped
- 1/8 tsp Kosher Salt
- Pinch Black Pepper
Optional Garnishes & for Serving: Lemon Wedges, Fresh Parsley, Cocktail Sauce
Instructions
- Prepare Shrimp: Remove shells from shrimp, leaving tails intact and devein. Set shells aside (do not discard!) Place shrimp in a large non-reactive mixing bowl and add 1 teaspoon of the salt along with all of the baking soda. Toss to evenly coat. Place in the refrigerator for 30 minutes- 1 hour.
- Meanwhile, make the Poaching Liquid: In a medium pot combine – water, beer, celery, onion, garlic, ginger, parsley, lemon juice, remaining 2 tablespoons of salt and reserved shrimp shells. Bring contents to a simmer over high heat. Immediately reduce heat to simmer and cook for 20-25 minutes. Strain liquid through a fine-mesh colander and discard solids. Immediately return broth back to pot and adjust heat to medium. Fill a large bowl with ice water and set out two large zip-closure bags. Set aside.
- Poach the shrimp: Add the shrimp to the poaching liquid (do NOT rinse them prior). Poach until shrimp are just cooked through, stirring occasionally. Depending on size of shrimp, this will take anywhere from 1-5 minutes, depending on the size. TIP: Shrimp are perfectly cooked when they form a "C" shape and are pink in color with some bright red accents. If shrimp are still translucent, they're not done cooking.Tips: If you have a thermometer, you want your poaching liquid to stay between 170-180 degrees F.
- Shock the shrimp: Use a slotted spoon to transfer shrimp to Ziploc bags, dividing them in between the two as to not overcrowd bags. Immediately seal bags, removing as much air as possible, and submerge bags in the ice water (use a plate to weigh bag down if necessary). Transfer bowl to the refrigerator and allow to chill for at least 30 minutes.
- Meanwhile, Prepare the Remoulade (optional): Place all ingredients in a medium sized mixing bowl. Stir to combine. Set aside in refrigerator to allow flavors to marry until ready to use.
- Serve shrimp cocktail with remoulade sauce and lemon wedges.
Video
Notes
- Shrimp: I recommend jumbo shrimp (16/20s) for this recipe. However, you can use any shrimp you would like!
- Beer: I used Shock Top because I like the slight citrus flavor. However, you should use any beer you LIKE to drink! Or, you can substitute a dry white wine!
- Remoulade: The sauce will keep in the refrigerator for 5 days
- Shrimp Poaching Method Adapted from SeriousEats
Nutrition
©No Spoon Necessary. All images and content are copyright protected. Please do not use any images without prior permission. Do not publish this recipe. If you want to reference this recipe, please link directly back to this post.
I tried this recipe and it turned out very well, with the caveat that the 3-5 minutes of suggested poaching time was way too long for my 16-20/lb sized shrimp. I did them in batches and found that 2.5 minutes was plenty (and was probably still a bit too long). (I used a candy thermometer to monitor the temperature of the poaching liquid, so I am certain that the temperature was in the 170 – 180 F range.) If I make it again, I would reduce the salt a bit in the poaching liquid.
While looking at this recipe and other poaching recipe, I came across reference (in comments like this) about other methods, many of which are easier. I tried out Ina Garten’s Roasted Shrimp Cocktail recipe (https://www.seriouseats.com/recipes/2008/11/roasted-shrimp-cocktail-recipe.html) so that I could do a side by side comparison. This poached recipe was slightly more flavorful, but the difference was quite small, and once I dipped the shrimp into a modest amount cocktail sauce (I’m a ketchup and horse radish fan) I could not taste the difference. The texture of the roasted shrimp was better – I think roasting has a larger window for “just right” that makes it easier to avoid over cooking. The work of the roasted method was significantly easier. The cost of the roasted method was cheaper – no need to use up 2.5 cups of good beer, an onion and various herbs. (Drink the beer instead with the shrimp!) I did bring the novel cooling method from this recipe (put shrimp into zip lock bags and put the bags into an ice bath) to the roasted shrimp recipe – I think a fast cooling also helps avoid overcooking. (I also included the salt-baking soda for the roasted shrimp.)
Overall, the easier prep, lower cost, and better texture have me planning to stick with roasting for the future. I plan to try out sauteing some garlic in the oil in the oil before using it to roast the shrimp. I encourage other folks to try their own experiments with other recipes to see what you like best.
I’m so glad you reposted this! I’ve always bought poached shrimp from the store whenever I’ve had to and never really enjoyed them much but with this recipe I’m never doing store bought poached shrimp again! That salt and baking soda trick along with the flavored beer poaching liquid is genius, Cheyanne! Looking forward to trying this soon!
Chey, this is a fantastic post! While it seems simple, there are so many tips to keeping the shrimp juicy that I wouldn’t have thought of. Thanks for all the very thorough details!
Love the new video Chey! Shrimp is a summer staple at our house. The remoulade is totally delish! I’ve made it numerous time and it always gets rave reviews!
I could eat these shrimp every day of my life! Thank you for all the great tips on perfect poaching!
How perfect do these shrimp look? SO PERFECT! I’m always intimidated when it comes to cooking seafood but I can totally do this. I can’t wait to try your recipe!
Amazing- all I had was Budweiser, worked just fine.
Hi Tracy,
I’m thrilled to hear you enjoy the shrimp cocktail recipe! Thank you for coming back and letting me know how everything went over!
Cheers and Happy New Year,
Cheyanne
Hi Cheyenne, your recipes totally rock! I have loved all I have tried. I have a question for you, sorry if it’s dorky. I have tail on, peeled shrimp. Do I make the poaching liquid minus the shells, or, should I wait till next time and get shell on. Thanks for your help.
Hi Becky!
First of all, I am SO honored you have tried some of my recipes and I’m absolutely THRILLED you have enjoyed them!!
As for your question – it’s not dorky at all!! The shrimp shells just add a bit of flavor to the poaching liquid. In all honestly, I have made this recipe when I’m in a pinch without the shells a few times. If I’m making it sans the shells I will add a generous sprinkle of Old Bay seasoning to the poaching liquid as a substitute for the shells. It doesn’t taste exactly the same (obviously), but I love the end result almost the same!
I hope I’ve answered your question! Let me know if you need any clarification or if you have additional questions, as I am always here to help! Cheers!!! 🙂
Is it weird that I’d gladly make a meal of just these – I could seriously eat that whole platter of shrimp! They look so plump and flavorful and your remoulade looks just perfect!
What beautiful photos! And your shrimp are gorgeous! Remoulade is a nice change from your basic red sauce. Can’t wait to make it!
Oh em gee. Those shrimp look PERFECT! We always do shrimp cocktail at Christmas and I think I’m going to change things up this year and try yours. Plus, SuBourbon Country Cottage is too cute :). Have a great week, Chey!
I’ve made this remoulade sauce Chey more than once at the beach and it’s a company favorite! It’s a nice change up from regular cocktail sauce! Everyone always enjoys it. Enjoy the week!
One of the great recipe with shrimp I have found on the web. Really looks deliciuos. I need to try this at home today.
Thanks for sharing an awesome recipe.
I discovered Traci’s blog a couple of months ago and I just love her and her delicious food and photography! What a great name for your house and what a great way to celebrate – with this beer poached shrimp cocktail. YUM!
These shrimp look so absolutely delectable! An that remoulade? I’d take it over cocktail sauce any day! Thanks for sharing!Pinning! ::D
I’m really intrigued by the use of beer for the poaching. I am all about alternative liquids for braising but never thought of it for poaching…thanks for the delicious idea and recipe!
What a cute name for your house! Love it!! I LOVE shrimp, but I’m supposed to avoid it until I go in for allergy testing. UGH. But believe me, as soon as that test comes back negative I am am making this! I love your tips and have definitely never used this method before. Sounds so scientific and like it leads to shrimp that tastes amazeballs. WANT! Pinned until I can actually eat it 🙂
Love me some scrimps so I’m all about this recipe. And remoulade is my fav too!! Thanks so much for all the perfect shrimp cooking tips. Good name for the house Traci! With a name like that, Chey, you are always going to have a keep a full bottle of bourbon in da house 🙂
This is so cool!! I’ve never seen beer poached shrimp but I can only imagine how much flavor it gives! Yum!
What a great name for your house! We had friends who used to live in the Pinehurst area and I want to say their house had a name! Funny because we’re not that far away and I don’t see that here! And two – this cocktail looks wonderful! I’m not a shrimp person but my family goes nutssss for it and has shrimp cocktail all the time for holidays and parties!
LOVE the name of your house! So so perfect. Now, let’s get to these shrimp. I’m at a loss for words. That’s how good they look. I seriously can’t wait to try these! Oh, and remoulade is my JAM. SO much more fun than cocktail sauce. Great share Cheyanne!
Love the name of your house almost as much as I love this recipe! Nothing beats a good shrimp cocktail!
SuBourbon Country Cottage is a PERFECT name for your house! I love it! I also love this shrimp. I have had an insatiable craving for fresh prawns lately, and I think it’s about time I’ve satisfied it!! XO
Thank you so much, Lauren! So weird, I have been craving shrimp a lot recently too! Like, I made these twice in one week! lol. Hope you are having a beautiful week, girlie! Cheers! <3
This simple easy and delicious dish looks so divine, Cheyanne. And that name is so intriguing. Loved this fun idea! And gorgeous pictures of course. 🙂
Thank you so much, Anu!! Cheers to a beautiful day, lovely! 🙂
Wow. That is probably the best house name ever. I mean, it has bourbon in it. Like, how could life ever get any better than that?
So, confession. I’ve never had shrimp (the whole kosher thing), and I’ve always wanted to try it. But I hear that once I do, I’ll want it badly from then on. So I’m not planning on giving it a shot. But I have to say, it looks so good. Especially when you take photos of it!
Yay! So glad you like the name, Mir! I can’t believe you have never had shrimp before… like ever! Thank you for teaching me something new, because I had NO clue shrimp weren’t kosher… but I don’t know a whole lot about the kosher thang. Totally going to have to use the google machine and educate myself!! Anways, thanks for the sweet comment! Cheers, girlie!
Okay that is pretty much a GENIUS house name!! I love Traci – she is so awesome and I’m not surprised she contributed to the success of naming your house! 🙂 What a perfect blog post too to announce your new house name….an awesome name with an awesome meal! The shrimp look SO freakin good. I seriously wish I could pluck these out of my screen. They definitely look super fresh and vibrant – great tip about the ziplock! I am so going to try these out during this game season. After all, football is all about the food right?? Fabulous job as usual, beautiful girl!! I just wish I could come to SuBourbon Cottage and learn everything from you <3
Thank you so much, Beeta! I feel like I’m really smart because I surround myself with seriously talented, absolutely amazing women like You and Traci! 🙂 Anyways, the Ziploc trick is where it is at! You have to try it! It’s one of those small things that make such a big difference. And YES, I will be eating these all football season long! Helps that shrimp are super fresh around here and ALWAYS on sale. Feel free to come to SuBourbon Cottage ANYTIME, but I think you will run circles around me in the kitchen!! 😉 Cheers, pretty lady! Xo
Congrats on naming the new house! And I love these shrimp cocktail and great alternative to traditional cocktail sauce. Take care!
Thank you so much, Stacey! Cheers to a fabulous day!!
Hahahahaha! I love the name! SuBourbon Country Cottage is just perfect. Now I’m kinda thinking I need to name my new apartment. My old apartment was Olivia’s Cuisine Headquarters. How original, huh? :-/ I need something creative this time.
And second: girl, these pictures! Your photography is getting more amazing by the day. Keep up the good work (and teach me! lol)
Lol, I like Olivia’s Cuisine Headquarters! I mean, it is YOU! You could name your apartment OCH the Sequel. 🙂 But, I’m not good at naming things, I mean I DID enlist help! Thank you SO much for the sweet comment, you totally just made my day!!! Cheers, girlfriend! <3
Love the name of your house! It’s adorable. I’m not a huge fan of shrimp but poaching them in beer intrigues me.
Thank you Nicole!! But, OMG! You don’t like shrimp?! We would make great partners in dinner crime, because I would eat ALL of yours! And I’m allergic to chocolate, so I will give you my chocolate 😉 lol. Cheers, girlie!
Cute name 🙂 And the shrimps really look perfect, I wish I had more often the opportunity to buy fresh shrimps around here. Next time I do, we will eat them in this form. Pinned!
Thank you so much, Adina! I’m sorry you don’t have the opportunity to purchase fresh shrimp too often in your area, that stinks! BUT, if you ever do and you end up trying this, I hope you love it! Cheers, my dear!
LOVE the name! That is too perfect. No one names homes here, but I love when I visit towns and everyone has a cute wooden sign on their house! These shrimp also look amazing! I HAVE to try them!
I haven’t made the cute wooden sign yet, but I am SO excited! 🙂 Thanks so much for the comment, Rachel! Cheers to a fabulous day!
Love the name! I must admit, I’ve never even thought of naming my house! Fun idea. Now about these shrimp….they look just perfect!
Thank you Kathy! Everyone here names their homes, or I would have NEVER thought to name ours!! But, I wanted to be included and not be THAT only no-named home! People put out a cute wood sign and everything. I haven’t had a sign made yet. One step at a time, ya know? 😉 Cheers to a terrific day, my dear!
I learned SO much in this post! The baking soda! The ziplock bag! My shrimp-making world has been ROCKED! You are, as always, awesome!
Hahaha! SO glad I could rock your shrimp-makin’ world, Kate! Thanks for the giggle! Cheers to a beautiful day!
I love shrimp anything! And can so see myself polishing off this little cocktail. Definitely a perfect Spring appetiser for me here in Australia.
Thank you so much, Thalia! OMG, I wish it was spring again here… as much as I love fall… I miss spring! 🙂 Cheers, pretty lady!
I absolutely love visiting your blog, always makes me laugh or smile, or both. And I am seriously craving this right now!
Thanks, Matt! You know I am a huge Real Food by Dad fan, so your comment means a lot to me! Hope you and the family are having a stellar day! Cheers!
Yesssssss!!! You heard me, and you know I am *crazy* about shrimp. This looks absolutely incredible!
I’m coo-coo crazy for shrimp too! Thanks so much for the comment, Kristi! Cheers to a beautiful day!
Love the house name! and this shrimp looks perfect. Great tips and that Remoulade Sauce looks soooo yummy!
Thank you so much, Ana! Hope you are having a fantastic day! Cheers! 😉
Congrats on naming your home! I LOVE that name – and so fitting! What drink is more southern than bourbon? Well… maybe sweet tea 😉
So I’ve never had shrimp poached in beer, but I can’t believe I haven’t tried it already! And that remoulade you’ve got there – sounds like an absolute perfect pairing!
Thanks, Kathleen! Sweet tea is toe-ts southern, but Hubs likes his UNsweetened. I say ICK to that… tastes like dirty water. lol. Gimme ALLLLLL the sugar (well, splenda). 🙂 Beer poached shrimp and remoulade are super yummmo together, hope you do try it! Cheers, my dear! xo
You named your house?! I love it!! I wanna do that!! How cute! …also, this looks amazing! 🙂 I love it! Would you believe that I’ve never had a plain shrimp before?! IKR!! I need to change that! This looks super yummy!
Everyone here names their homes, Cailee! It is super cute, but I felt a LOT of pressure.. lol. You want it to be fabulous ya know? You totally need to have plain shrimp, girlfriend. They are delicious! Cheers to a beautiful day! 🙂
Simple recipes are the BEST recipes Cheyanne, and this one sounds like one that absolutely needed to be shared! Can’t wait for my next get together with friends because it will be on the menu for sure! LOVE the name for the house too! Enjoy your week!
I don’t know why I always forget that, Mary Ann! I am always saying “oh simple is always so delicious” and then I ALWAYS over complicate stuff! Shame on me! 😉 Thanks so much for the love (and the reminder!), pretty lady! Cheers to a wonderful day!
Wow this looks absolutely perfect! I seriously need to serve this for a party!
Thank you, Jocelyn! These are great for a party because they are no fuss! You could totally sub fish stock for the water and veggies and just use fish stock + Beer for the poaching liquid for even LESS fuss! Cheers, girlfriend!
Oh my word Cheyanne. Love love love the name. Yes. SuBourbon Country Cottage will do just dandy. Very very clever Traci is, and you for recognizing that gem of a name. You know your move is a complete success now that the estate is named. On to the celebratory eats. Wicked clever you are. I learned so much today….poaching, baking soda and salt, and into the ziplock bags. So now my brain’s on overload and I absolutely cannot WAIT to try this yummy Mom and Mod approved recipe. Cheers Cheyanne! Have lovely rest of your day at the SCC!!!
Thank you, Allie! I definitely feel like our move is official now with the house name AND my NC drivers license and car tag/plate. 🙂 Exciting. lol. LOVE LOVE LOVE that you said “enjoy your day at the SCC”!!! I totally giggled! You are too cute! Hope you have a fabulous day, my dear! Cheers!! <3
Oh these sound delicious and your top tips for juicy succulent tasty prawns are great!
The weather is warming up here in WA so I can’t wait to try them 🙂
Thank you so much, Claire! Hope you enjoy the warmer weather… and possibly some shrimp! 🙂 Cheers!
Those shrimps are so succulent and fresh! And I love that Remoulade sauce!
Thank you so much, Angie!! Cheers!
Here in Wisconsin, people poach their bratwursts in beer. . so dang, shrimp?! I LOVE this!!!!! and I love remoulade sauce!!! I have a recipe but can’t wait to try yours!
I poach my dawgs in beer… I didn’t know that was a Wisconsin thing! Clearly the folk in Wisconsin KNOW a thing or two about good food! 🙂 Thanks so much for the sweet comment, girlfriend! Cheers to a fabulous day!
I LOVE the house name too! Good job Traci! This shrimp cocktail is absolutely not to simple to share! All these tips are super valuable and genius! And you cooked them in beer, which is perfect in my book!
Thank you, Rachelle! I KNEW you would love the beer poaching! Imagine how good these would be if I cooked them in beer brewed by YOU! They’d be bomb dot com for sure! 🙂 Cheers, girlfriend!
That is so much fun! This shrimp cocktail is the perfect way to celebrate!
Thank you so much, Ashley! Shrimp cocktail for so easy and you are right, a great way to celebrate! Cheers, my dear!
Yay, I love the house name, girl! It’s absolutely perfect and so are these shrimp! Yes to the remoulade and beer – so so creative! Can’t wait to try the baking soda tip too! Pinned 🙂
Thank you so much, Kelly! The baking soda tip is a good one – I use it on shrimp period… regardless of how I cook them! 🙂 Hope you are having a fabulous week, girlfriend! <3
Mmm mmm mmmm, these are beautiful Cheyanne! What a delicious recipe, I’ve never tried beer poached shrimp before. It sounds amazing! Congrats on naming your house too! 😀
Thank you so much, Harriet!! Beer poached shrimp are super yummy and NOT at all overly Beer-ish… promise you will love it ! Cheers, my sweets!
Love the house name! And this shrimp is to die for! Sometimes the most simple recipes are the best! Thanks for sharing!
Thanks, Mira!! I do need to start posting more simple recipes.. or at least that is what the family keeps saying. lol Cheers, pretty lady! 🙂
OMG I loved your big news, I expected that you are pregnant with twins or triplets, or maybe you are moving deeper in the woods, but that is still good news, I will take it, especially with that delicious shrimp cocktail!
HA! OMG, SO NOT pregers! lol!! I’m not sure I could handle twins or triplets.. I’d probably start THAT post with “Oh Shiiiii” AND SO NOT moving deeper into the woods!!! Girl, you have me LMAO! Love you tons! Thanks for the giggles! Cheers, my dear! xo
Congrats on finding a name, Cheyanne! Now lets all celebrate with this shrimp! It looks AMAZING! Definitely what my needs. Love how creative your are!
Thank you so much, Gayle! Celebrating with food is always a win, especially if it involves Beer (or Bourbon) 🙂 Cheers to a fabulous day, my dear!
Congrats on such a great name, Chey (even though I still consider my address as a part of the name would be reasonable as well)! That sounds really good and…would that sound impudent if I say this name quite reflects your….well never mind:) Lastly, such a lovely idea of poaching shrimp in beer – I’ve never done that. Indeed, believe it or not, I’ve never used beer in cooking. Never. Well done!
Next house, Ben… I will use YOUR address… and send all the bills there, right?! (hehe) Do the beer poaching shrimp thang! Its good! PLUS I know you aren’t one for really cooking the meat so surprise your hunny with this, its easy peasy! Cheers, buddy!
Loving the house name and absolutely loving this recipe! So easy to make, but something really special too. Beer makes everything better, right?!
Thank you so much for the kind words, Dannii! Beer DOES make everything better, or at least shrimp, in this case! Cheers! 🙂
Yay for an awesome house name! Does it feel even more like home now?
And hells to the yes on this shrimp cocktail! I love all your tips here – and can’t wait to try them out for our next fun gathering – and I love the beer and especially the remoulade. Gimme some Cajun flavor any day, any way!
Cheers to your happy home! XO
Why, yes it does… kinda? We are still waiting on curtains to be shipped, need to pick up some art, random accouterments for the house, BUT it is feeling more and more like home daily. (oh, and don’t tell we have boxes STILL to be unpacked in the basement. shhhhhh! ) When all that gets done, yes to SCC being home! Anywho, thanks for the love and cheers to you, Kathryn! xoxo
The simple and easy recipes should always be shared!! This shrimp is really a great idea and would wow guests by the simple touch of beer. PS: Love the cottage name!!
Thank you, Zainab!! I have used white wine instead of the beer too, in case you have a more fancy-pants shindig going on! I am so glad you love the house name! That makes me smile!! 🙂 Yay! Cheers, lovely lady!
These are so pretty!
Thank you, Medha!! Cheers, girlfriend!
Love the house name and LOVE these shrimp. I had never heard of the baking soda trick before and the plastic bag thing is genius. Also remoulade- yes please! These are perfection, Cheyanne!
YAY! So glad you like the house name, Allie! It’s like a child… you don’t want to have that kid that no one thinks is cute. You WANT people to legit KNOW your kid is the best AND the cutest. lol. Okay, maybe not same same… but I can’t have kids, so I name houses instead. 😉 Thanks for the kinds words, lovely lady! Cheers!
Love the house name! and I love that you actually named your house – I would totally do that!
I have never poached a shrimp, but your tips are BOMB.COM. PLUS, there’s beer. ALL over this recipe! Pinned!
We can totally name your house, Taylor! Like Skinny-Pretty-Chick-With-A-Killer-Sense-Of-Humor-AND-Kick-A$$-Food…. too long? 😉 Annnnnnnddd I’m assuming hubs won’t like being left out. oh well. We all know Happy Wife, Happy Life!!! Anywho, put down the granola and poach some shrimp. Not daily. But you know, Like ONCE in your granola daily munchin life! 🙂 XO
LOVE the name. And I love Traci too. She is apparently brilliant in all facets on life. I love all the tips in this post. I’ve actually never made shrimp cocktail before (um…need to fix that ASAP), so you’re instructions are just what I need. Also, BEER!
I figured if anyone was going to love a house name with “bourbon” in it, it would be you, Liz!!! <3 You know.. great tastes and minds! 😉 Traci and you have that brilliant in all facets of life thing going for you both! You must get some homemade shrimp cocktail up in your life though, my dear. Like stat. EVEN if you make someone else's recipe!! But, you know at least find a way to use the bourbon instead of beer 😉 Cheers, girlfriend!
WoW! Okay – #1. Love the name!! Way to go, Traci!! #2. The tips you’ve provided in this post for perfectly poached shrimp are beyond good – you’re right – they’re perfect! And the idea of a Remoulade vs. cocktail sauce is a great one. Gosh – so much ‘fabulous’ packed into one post! Brava!
Thank you so much, Annie!! Poached shrimp are SO good. I love roasted shrimp, but they lose a lot of their moisture and don’t make for the best “cocktail” shrimp. Poaching shrimp is where it is at for that. But don’t you dare keep me from grilled, roasted, raw (? too far?) shrimp! 🙂 Hope you are having a fabulous day, my dear! You always make me smile… and your cooking always makes me HUNGRY!!! Xo