Butter-Poached Shrimp with Beurre Blanc

Name: Butter-Poached Shrimp with Beurre Blanc
Yield: 6
Cuisine: Mediterranean
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

Servings

6

Ingredients

Shrimp:

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

Beurre Blanc:

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

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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.