Keith Floyd

Crevettes échaudées

Poached Shrimps

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000Floyd on France
Floyd on France

By Keith Floyd

Published 1987

  • About

If you take this book on holiday, don’t forget to pack a shrimp net!

Ingredients

  • 4 tablespoons sea salt
  • 3 bayleaves
  • 1 clove garlic

Method

Bring 3½ pints (2 litres) water to the boil with the salt, bayleaves and garlic. Throw in the shrimps. When they rise to the surface, they are cooked. They can be eaten hot or cold.