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Lemon Poached Shrimp with Spicy Gazpacho



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3 qt. water
1 lemon, quartered
2 sprigs fresh thyme
1 bay leaf
1 tsp. salt
1/2 tsp. black peppercorns
1 lb. medium shrimp, peeled and deveined
1/4 cup finely diced red bell pepper
1/4 cup finely diced cucumber
Olive Oil from Spain, as needed
5.0 cups of Spicy Gazpacho for Lemon Poached Shrimp with Spicy Gazpacho Magnifying_glass


  1. 1
    For Shrimp: Combine water, lemon, thyme, bay leaf, salt and peppercorns in a large pot. Bring to a boil, simmer for 10 minutes. Remove and discard lemon and seasonings. Add shrimp to pot and poach for 2 to 3 minutes, or until cooked through. Using a slotted spoon, transfer shrimp to a large bowl of ice water. Drain and refrigerate shrimp until ready to serve.
  2. 2
    To Serve: Place a couple shrimp in a shallow bowl; pour gazpacho around. Sprinkle with diced red pepper and cucumber. Drizzle with Olive Oil from Spain.

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cuisines European, Mediterranean, Spanish & Portuguese
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