Great poached seafood starts with freshness, so make sure you get the best available product at your market. Poach fish in the oven - called "dry poaching" - by placing it in liquid that doesn't cover it completely and then covering the fish with parchment paper. A special dry-poaching pan or a smaller pan with two-inch sides is essential to this method. For poaching shrimp, use the traditional "wet" method. Consider leaving the shell on for additional flavor. To prevent over-cooking, drop the shrimp into the boiling liquid then remove from the heat immediately. Once cooked - look for pink-orange flesh - remove and plunge into a bowl of cool water immediately. After that, peel, de-vein and enjoy.