Butter-Poached Shrimp with Beurre Blanc
Category
Entrees
Servings
Ingredients
- 1 cup water
1 pound cold Cabot Unsalted Butter, cut into small dice
- 2 sprigs fresh thyme
- 18 extra-large (16/20) peeled and deveined shrimp
1 pound Cabot Unsalted Butter, cut into small dice, divided
- 2 shallots, minced
- 1 cup white wine
- ½ cup white wine vinegar
- 1 bay leaf
- 2 sprigs fresh thyme
- 7 whole black peppercorns
- Salt and ground black pepper to taste
Shrimp:
Beurre Blanc:
Directions
To Cook Shrimp:
- BRING water to boil in a 2-quart stainless or other nonreactive pot over high heat; a third at a time, whisk in diced butter until emulsified.
- ADD thyme, reduce heat to medium and heat butter mixture to between 160 and 180°F.
- Six at a time (3 batches), add shrimp to butter mixture and poach until just opaque in center, about 8 minutes.
To Make Beurre Blanc and Finish Dish:
- MELT about 1 tablespoon of diced butter, in 2-quart stainless or other nonreactive saucepan; add shallots and cook, stirring, until tender and translucent but not browned.
- ADD wine, vinegar, bay leaf, thyme and peppercorns; simmer until liquid is nearly all evaporated.
- ADD remaining diced butter, a small amount at a time, whisking until completely combined and emulsified each time. Immediately strain sauce into bowl and season with salt and pepper.
- ARRANGE 3 shrimp on each plate and spoon beurre blanc on top.
Nutrition
Nutrition
- per serving
- Calories
- 875
Amount/Serving
% Daily Value
- Fat
- 89.5 grams
- 138%
- Saturated Fat
- 57 grams
- 285%
- Sodium
- 35 milligrams
- 1%
- Carbs
- 3 grams
- 1%
- Fiber
- 0 grams
- 0%
- Protein
- 5 grams
- Calcium
- 17 milligrams
- 2%