""The capsaicin in the pepper flakes releases a warm heat that compliments the sweetness of the shrimp," Becker explains."
""Fennel, green apple, salt, white wine, black peppercorn, lemon are all good additives to the poaching liquid for any shellfish," the chef adds."
""Add all to the liquid as you are bringing it to a simmer," Becker recommends."
Poaching shrimp in a flavored simmering liquid produces tender, juicy results while preserving natural briny sweetness. Red pepper flakes add capsaicin-driven warm heat that complements shrimp sweetness without overpowering it. A range of aromatics can enhance the poaching liquid, including lemon juice, peppercorns, bay leaves, cloves, coriander, thyme, parsley, fennel, green apple, salt, and white wine. Add aromatics to the liquid as it comes to a simmer and let it bubble briefly to infuse. Poach shrimp over medium-low heat for about five minutes until color changes, then drain and place on ice to stop cooking.
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