Take full advantage of the precision of the Breville Control Freak induction cooker to produce exceptionally tender, juicy shrimp every time. By maintaining the poaching liquid at a constant 150 degrees Fahrenheit using Probe Control, the shrimp cook gently with minimal protein contraction, preserving their natural sweetness and delicate texture. Whether served chilled for shrimp cocktail or warm with melted butter, this method delivers consistently outstanding results.

Yield: Approximately 2 pounds

Preparation Time: 15 minutes (35 minutes if using the optional brine)

Cook Time: Approximately 15 to 25 minutes

Ingredients

Optional Quick Brine

• 1 quart cold water
• 1/4 cup kosher salt
• 2 Tablespoons granulated sugar

Poaching Liquid

• 3 quarts water
• 2 Tablespoons kosher salt
• 1 Tablespoon granulated sugar
• 1 lemon, thinly sliced
• 1 orange, thinly sliced
• 2 bay leaves
• 8 sprigs fresh parsley
• 2 teaspoons whole black peppercorns
• 1 teaspoon whole coriander seeds
• 1 teaspoon whole fennel seeds
• 1 teaspoon whole mustard seeds
• 4 cloves garlic, lightly crushed
• Pinch of crushed red pepper flakes (optional)

Shrimp

• 2 pounds large shrimp (16 to 20 per pound), peeled and deveined, tails on or off

Optional Finish for Warm Shrimp

• Finely grated zest of 1 lemon
• Melted butter for serving

Preparation

1. If using the optional brine, combine the cold water, kosher salt, and granulated sugar in a large bowl. Add the shrimp and refrigerate for 20 minutes. Rinse thoroughly under cold water and pat dry with paper towels.
2. Combine all of the poaching liquid ingredients in a 5- to 6-quart Dutch oven.
3. Insert the Control Freak temperature probe into the poaching liquid. Position the probe so the tip is fully submerged near the center of the liquid without touching the bottom or sides of the Dutch oven.
4. Select Probe Control and set the temperature to 150 degrees Fahrenheit.
5. Once the poaching liquid reaches 150 degrees Fahrenheit, allow the aromatics to steep for 10 minutes.
6. Add approximately one-half of the shrimp to the poaching liquid. Wait about 30 seconds before adding the remaining shrimp. This minimizes the temperature drop.
7. Stir gently once to ensure the shrimp are evenly distributed and fully submerged.
8. Cover the Dutch oven and allow the Control Freak to automatically return the poaching liquid to 150 degrees Fahrenheit. Resist the temptation to increase the temperature. The Control Freak will recover without overshooting.
9. Begin checking the shrimp after approximately 15 minutes using an instant-read thermometer inserted into the thickest shrimp.
10. Remove the shrimp when they reach an internal temperature of 140 to 142 degrees Fahrenheit and are opaque.
11. Allow the shrimp to rest in the 150-degree Fahrenheit poaching liquid for 30 to 60 seconds before removing them.
12. For chilled shrimp, immediately transfer them to an ice bath for 60 to 90 seconds, just until they cool to approximately 70 degrees Fahrenheit. Drain thoroughly, refrigerate, and serve at 38 to 40 degrees Fahrenheit.
13. For warm shrimp, drain well, lightly sprinkle with fresh lemon zest, and serve immediately with melted butter, if desired.

Why This Method Works

Traditional poaching temperatures are considerably higher than necessary for shrimp. Maintaining the poaching liquid at exactly 150 degrees Fahrenheit minimizes protein contraction, allowing the shrimp to cook gently and evenly. The result is noticeably sweeter, juicier, and more tender shrimp than those cooked in simmering or boiling water.

Cook’s Notes

• Probe Control measures the actual liquid temperature and is more accurate than Pan Control for poaching.
• Properly cooked shrimp should form a relaxed “C” shape. A tightly curled “O” usually indicates overcooking, while nearly straight shrimp are often undercooked.
• Do not rely solely on cooking time. Internal temperature is the most reliable indicator of doneness.
• Fresh shrimp provide the sweetest flavor, but high-quality frozen shrimp thawed overnight in the refrigerator work exceptionally well.
• Strain the poaching liquid through a fine-mesh sieve and refrigerate for up to 2 days. It may be reused once for poaching seafood or as the base for a seafood soup.

Serving Suggestions

• Serve chilled with homemade cocktail sauce and fresh lemon wedges.
• Add to Caesar, Cobb, or garden salads.
• Toss with garlic butter, fresh herbs, and pasta.
• Fill tacos with cabbage slaw, avocado, and lime crema.
• Serve over Cilantro Lime Rice.
• Use in shrimp ceviche after chilling completely.

Beverage Suggestions

• Sparkling water with lemon
• Fresh lemonade
• Unsweetened iced tea
• Sauvignon Blanc
• Pinot Grigio
• Albariño
• Dry Rosé