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Poached Prawn Crudite Platter



  • 8 cups water
  • 1/2 lemon or 1 lime
  • 2 dried bay leaf
  • 4 Tbsp Kosher salt
  • 1 pound large shrimp, 15 to 20
  • Ice cubes and cold water


  • 1 bunch raw carrots, peeled and halved lengthwise
  • 1/4 lb fresh green beans
  • 1 small bunch, blanched asparagus
  • 1 bunch radishes, halved or quartered
  • 4 oz goat cheese
  • 1/2 lb boiled potatoes
  • 3 Belgian endives, halved or quartered
  • Basil to garnish
  • Other favorite dips and spreads


  • For Shrimp: Bring water, lemon, and bay leaves to a boil, covered, in a medium pot. Add 4 tablespoons of salt. Reduce to low heat and allow salt to dissolve for 8 minutes.
  • Return water to a boil and add shrimp. Cook until bright pink—about 2 minutes.
  • Immediately drain, and place shrimp in an ice bath.
  • To serve shrimp, fill a bowl with ice, and layer on top.
  • Platter: Placing your shrimp in the center, place remaining vegetables and spreads around it. Garnish with basil or other greens and enjoy cold!
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