This is from a feature on poaching. I’m on record as loving poaching as a cooking method, but I’ve never poached shrimp. It never seemed necessary to me. I like to poach chicken because chicken gets dry when you cook it other ways (has anyone ever had dry shrimp?), needs flavor (shrimp is a flavor), and I hate checking to see if chicken is done or not (shrimp cooks almost instantly). So the draw was not there. It turns out that poached shrimp is amazing. This is poached in water and Old Bay with a halved lemon thrown in there for good measure. My can of Old Bay is almost certainly 10 years old, but this was still good. I should probably buy another can, but let’s be honest with ourselves, I do not cook a lot of seafood, let alone the kind of awesome seafood (read: crabs) that takes a lot of Old Bay. So old Old Bay keeps on rolling along.
The succotash is fine. It’s just zucchini, green beans, and corn. It’s almost certainly a waste of corn on the cob to cut it off and cook it like this. Unless the price of corn on the cob is truly great (and it isn’t yet), then frozen corn is going to be a better bet. Really, the shrimp is the star here. I’d recommend poaching the shrimp this way and serving it with some cocktail sauce. I don’t have my secret cocktail sauce recipe in front of me to share with you, so I’ll have to give it from memory… Here it goes: about a 1/2 c. of ketchup, an 1/8 c. prepared horseradish, 1 T or more of hot sauce, 1 t Worcester sauce, maybe a little salt and pepper. Honestly, I think the recipe might be closer to 1/4 c. horseradish. I add so much horseradish that this is actually pink, not red. If you like hot cocktail sauce, give this a try.