Food and Recipes Seafood Shrimp Recipes Poached Shrimp So Good You'll Make It For Every Party Be the first to rate & review! Simmered briefly in a flavor-packed broth, these perfectly poached shrimp from Ole Miss alum and chef Hunter Evans will have you saying “Hotty Toddy!” And since every great shrimp recipe deserves a tasty dipping sauce, stir up the chef's special Elvie's Remoulade, inspired by his grandmother’s recipe. By Hunter Evans Hunter Evans Hunter Evans is the chef at Elvie's and Mayflower Cafe in Jackson, Mississippi. Southern Living's editorial guidelines Published on October 5, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Lydia Pursell Active Time: 15 mins Total Time: 1 hr 10 mins Servings: 8 Hannah Hufham; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley Cook Mode (Keep screen awake) Ingredients 1 cup dry white wine 2 Tbsp. kosher salt 2 dried bay leaves 1 tsp. crushed red pepper 1 medium-size yellow onion, halved lengthwise 1 large celery stalk, roughly chopped (about 3/4 cup), plus leaves for garnish 1 Tbsp. liquid shrimp-and-crab boil seasoning (such as Zatarain’s) 1 large lemon, halved, plus wedges for serving 2 lb. jumbo peeled raw Gulf shrimp, tail on Elvie’s Rémoulade, for serving (recipe follows) Directions Make broth: Combine 2 quarts water, wine, salt, bay leaves, crushed red pepper, onion halves, chopped celery, and shrimp-and-crab boil seasoning in a large stockpot. Squeeze lemon halves over mixture, and add lemon halves to stockpot. Bring to a boil over medium-high; reduce heat to medium, and simmer, stirring occasionally, until flavors meld, about 20 minutes. Hannah Hufham; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley Add shrimp to boiling broth: Bring to a boil over medium-high; add shrimp. Cook, stirring occasionally, until shrimp are barely opaque in centers, 3 to 4 minutes. Hannah Hufham; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley Chill shrimp: Using a spider skimmer or slotted spoon, transfer shrimp to a rimmed baking sheet. Spread shrimp in an even layer, and chill until cool, about 30 minutes. (The poaching liquid can be saved and used again for poaching.) Hannah Hufham; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley Garnish and serve: Transfer shrimp to a large platter. Serve with Elvie’s Rémoulade and lemon wedges; garnish with celery leaves. Hannah Hufham; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley Elvie’s Rémoulade ACTIVE 10 MIN. - TOTAL 10 MIN. Place 1/4 cup finely chopped celery, 1/4 cup thinly sliced scallions, 1/4 cup white wine vinegar, 1/4 cup Creole mustard, 1 tablespoon paprika, 1/2 teaspoon salt, and 1 1/6 teaspoon cayenne pepper in a blender. Process until smooth, about 1 minute, scraping down sides as needed. With blender running, gradually add 1/2 cup vegetable oil until combined and smooth. Pour rémoulade into a bowl; season with more salt and black pepper to taste. Rate It Print