Slow-poached shrimp

Time 15 minutes
Yields Serves 4
Slow-poached shrimp
(Allen J. Schaben / Los Angeles Times)

Bring a large pot of water to 150 degrees, just below a simmer.


Pat the shrimp completely dry. Place in a bowl and toss with the dill, salt and pepper until the seasonings are well dispersed. Transfer to a quart-size resealable freezer bag. Add the butter. Fold the bag over to force out as much air as possible, then seal.


Check the temperature of the water with an instant-read thermometer. Lay the bag into the water and cook 5 minutes, then turn the bag over and continue cooking until all the shrimp are just pink, 3 to 7 minutes longer. Turn out into a shallow bowl. Serve over rice.

This method is based on a recipe from “Small Bites, Big Nights” by Govind Armstrong.

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