If you love butter as much as we do then this web-exclusive recipe is a must-try.
Butter Poached Shrimp
Makes 6 to 8 servings
Ingredients
- 2 pounds fresh shrimp, peeled and deveined (tails left on)
- 2 tablespoons hot sauce
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper
- 3 tablespoons water
- 2 cups unsalted butter, cubed
- 1 lemon, zested
- 2 bay leaves
- 1 clove garlic, smashed
- ¼ cup chopped fresh chives
- ¼ teaspoon crushed red pepper
- Garnish: chopped fresh chives, crushed red pepper
Instructions
- In a large bowl, stir together shrimp, hot sauce, ½ teaspoon salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 1 hour.
- In a large saucepan, bring 3 tablespoons water to a boil over medium-high heat. Reduce heat to low; whisk in butter until smooth. Add zest, bay leaves, garlic, chives, red pepper, and remaining ½ teaspoon salt, stirring until combined. Add shrimp; cook, stirring occasionally, until heated through, about 15 minutes. Discard bay leaves before serving. Garnish with chives and red pepper, if desired.
Kitchen Tip
Butter sauce can break if it gets too hot or the butter is added too quickly. You’ll notice it’s broken by shiny pools collecting around the edges. If it breaks, wait until shrimp are fully cooked; remove shrimp. In a large bowl, place 1 tablespoon cold water; gradually whisk in broken sauce until smooth
What size shrimp do you recommend using? They look to me like 26-30 count.
Excellent recipe. Just the right amount of spice and heat. Shrimp come out beautifully tender and melt in your mouth. Key is to simmer sauce on low heat. Grab some warm French baguette and you will be in heaven.