Poached shrimp with thai basil and peanuts [Photo/The New York Times]
Total time: 20 minutes
Kosher salt, as needed
1/2 pound medium shrimp, peeled and deveined
1 teaspoon seasoned rice wine vinegar
1 teaspoon peanut oil
1 teaspoon chopped Thai basil, or more as needed
1 tablespoon chopped salted, roasted peanuts
Sliced cucumber rounds, for serving.
1. Bring a small pot of salted water to a simmer. Add shrimp and cook gently until just opaque, about 2 minutes. Drain well; cool.
2. Toss cooled shrimp with vinegar, oil and basil. Toss in peanuts. Serve on top of cucumber rounds, garnished with more basil.
The New York Times