Squeeze lemon halves over mixture, and add lemon halves to stockpot.
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.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Lydia Pursell
Spread shrimp in an even layer, and chill until cool, about 30 minutes.
(The poaching liquid can be saved and used again for poaching.)
Garnish and serve:
Transfer shrimp to a large platter.
Credit:Hannah Hufham; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
Serve with Elvies Remoulade and lemon wedges; garnish with celery leaves.
Elvies Remoulade
ACTIVE 10 MIN.
- TOTAL 10 MIN.
Credit:Hannah Hufham; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
Process until smooth, about 1 minute, scraping down sides as needed.
With blender running, gradually add 1/2 cupvegetable oiluntil combined and smooth.
Pour remoulade into a bowl; season with more salt and black pepper to taste.
Credit:Hannah Hufham; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
Credit:Hannah Hufham; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
Credit:Hannah Hufham; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
