We’ll admit, it’s pretty damn easy to just grab a giant bag of frozen shrimp at the store, thaw those babies out and dig in. Our friend chef David Lefevre of The Arthur J in Manhattan Beach, CA has convinced us it’s worth doing a little extra work. He’s shown us that if you get raw shrimp and make your own poaching liquid, you’re going to have much much more flavorful shrimp. He starts with making a court boullion, by boiling water and adding onion, carrots, celery, parsley stems, lemon, white wine, salt, peppercorns and garlic. Drop the shrimp in the water and once they start to float, pull them off the heat and shock them in cold water to stop the cooking. From there you’ve just got to peel and devein and you’ve got delicious shrimp in no time.
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