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poached shrimp, camarones al vapor lento

(2 ratings)
Recipe by
Juliann Esquivel
Florida City, FL

I saw this recipe some years back on a Food Network show. It stayed with me because it is so easy and fast. It is truly delicious and can be enjoyed as an appetizer or as a soup. I serve with crisp flatbread and it is really wonderful. Enjoy

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For poached shrimp, camarones al vapor lento

  • 2 stick
    salted butter, both sticks cut into pieces
  • 1 lb
    very large shrimp, shelled, cleaned and deveined
  • 1/4 c
    water, only 1/4 cup not any more
  • 1 lg
    lemon or lime juiced
  • 1/2 lg
    lime zested
  • 4 clove
    fresh garlic put through a garlic press or mashed
  • 2 lg
    bay leafs, do not omit this.
  • 2 Tbsp
    lea and perrins worcestershire sauce
  • 1 Tbsp
    louisiana hot sauce, crystal or frank's brand
  • 1/2 tsp
    black pepper
  • 1/2 tsp
  • 1 pkg
    crisp flatbread crackers

How To Make poached shrimp, camarones al vapor lento

  • 1
    Put all of the ingredients into a large pot that has a good tight cover. Put on a very very low flame, On your lowest setting like on a simmer. Cover with a tight lid and let poach ever so slowly the slower the better. The secret to this dish is to slow poach on the lowest setting for about half an hour. After a half hour has passed uncover and give a stir. If shrimp are still not pink cover and let poach 10 minutes more. but never increase the heat leave on the lowest setting. Shrimp are done when all the shrimp nice and pink. Shrimp will make their own broth.
  • 2
    Serve the shrimp with it's broth in bowls with two nice flatbreads on the side and a wedge of lime for garnish. Check to see if they have enough salt. Enjoy

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