Poached Shrimp, Camarones al Vapor Lento

Juliann Esquivel


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 votes
15 Min
30 Min


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 large
lemon or lime juiced
1/2 large
lime zested
4 clove
fresh garlic put through a garlic press or mashed
2 large
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


1Put 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.
2Serve 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

About this Recipe

Other Tag: Quick & Easy