Butter-Poached Shrimp with Beurre Blanc

(0)
servings: 6
Butter-Poached Shrimp with Beurre Blanc

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

Directions

    To Cook Shrimp:
  1. 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.
  2. ADD thyme, reduce heat to medium and heat butter mixture to between 160 and 180°F.
  3. Six at a time (3 batches), add shrimp to butter mixture and poach until just opaque in center, about 8 minutes.
    4. To Make Beurre Blanc and Finish Dish:
  4. 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.
  5. ADD wine, vinegar, bay leaf, thyme and peppercorns; simmer until liquid is nearly all evaporated.
  6. 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.
  7. ARRANGE 3 shrimp on each plate and spoon beurre blanc on top.
Tags:Recipe, Entrees, Mediterranean, Low Sodium, Seafood, Gluten Free, Keto

Directions

    To Cook Shrimp:
  1. 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.
  2. ADD thyme, reduce heat to medium and heat butter mixture to between 160 and 180°F.
  3. Six at a time (3 batches), add shrimp to butter mixture and poach until just opaque in center, about 8 minutes.
    4. To Make Beurre Blanc and Finish Dish:
  4. 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.
  5. ADD wine, vinegar, bay leaf, thyme and peppercorns; simmer until liquid is nearly all evaporated.
  6. 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.
  7. ARRANGE 3 shrimp on each plate and spoon beurre blanc on top.
Tags:Recipe, Entrees, Mediterranean, Low Sodium, Seafood, Gluten Free, Keto

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