Poached Shrimp With Dipping Sauce

By Mark Bittman

Published December 25, 2001

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(50)
Comments
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Here's a simply perfect appetizer for your next cocktail party: shrimp poached in Chinese seasonings and served with a flavorful dipping sauce of hoisin and sesame oil.

Featured in: THE MINIMALIST ENTERTAINS; Nibbles That Make The Party

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Ingredients

Yield:40 shrimp

  • 40 large shrimp, peeled (remove vein if you like)

  • ½ cup soy sauce

  • 1 star anise

  • 1 tablespoon Sichuan or black peppercorns

  • 5 slices ginger

  • ½ cup hoisin sauce

  • 2 tablespoons sesame oil

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 10 milligrams cholesterol; 21 calories; 1 gram fat; 262 milligrams sodium; 1 gram protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large saucepan, combine shrimp, 3 cups water, soy sauce, anise, peppercorns and ginger. Bring to a boil, then turn off heat and let sit, undisturbed, for about 30 minutes. If you are not serving right away, refrigerate shrimp in liquid; recipe may be prepared to this point a day before serving.

  2. Step 2

    When ready to serve, drain shrimp, and put on a platter. Whisk together hoisin and sesame oil in a small bowl; serve shrimp with this sauce.

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Ratings

4 out of 5
50 user ratings
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Comments

mari 💕

full disclosure, I made this without the side dipping sauce. I really liked the combination of spices in this, but I feel like it cooked for way too long and I had a lot of liquid left over. I followed the instructions almost exactly, so I'm pretty sure that I wasn't the issue. if this recipe was dryer and cooked for a shorter time I think the texture would have been better and the flavor more concentrated. my family liked the recipe well enough, but I personally found the shrimp over cooked.

Marnee

I boiled the liquid and removed from heat. Tossed in the shrimp and removed 10 minutes later. They were perfect. Delicious appetizer!

Natalie

Boil the water first, then add the shrimp and remove the pot from the heat; otherwise, the shrimp will be overcooked.

Patricia

The "vein" is the intestine. Yes, I like to remove!

Marnee

I boiled the liquid and removed from heat. Tossed in the shrimp and removed 10 minutes later. They were perfect. Delicious appetizer!

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