Food & Cooking Recipes Appetizers Poached Shrimp 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 2, 2020 Rate PRINT Share Close Photo: Justin Walker Prep Time: 5 mins Total Time: 30 mins Servings: 10 Citrus and aromatic bay leaf permeate tender shrimp during a quick boil. This crowd-pleasing recipe should be on your "easy appetizer" list. Ingredients 10 cups water ½ lemon 1 dried bay leaf Kosher salt 1 pound large shrimp (16 to 20), deveined Ice cubes Directions Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes. Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes. Cook's Notes Shrimp can be refrigerated, topped with ice, in a resealable plastic bag for up to 2 hours. Originally appeared: Martha Stewart Living, October 2010 Rate It PRINT