POACHING LIQUID FOR SHRIMP
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring about 3 quarts of water to a boil in a large pot or Dutch oven. Add the white wine, salt, peppercorns, parsley stems, if using, thyme, bay leaves, shallots and garlic. Bring back to a boil, and then reduce to a simmer and let the flavors meld, about 10 minutes. Add the shrimp and cook just until opaque and pink, about 2 minutes. Remove from the liquid and shock in an ice bath to stop the cooking. Serve chilled.
BUTTER-POACHED SHRIMP AND ORZO RECIPE BY TASTY
Here's what you need: water, butter, lemon, fresh thyme, shrimp, garlic, shallot, orzo, chicken stock, salt, pepper, spinach, fresh parsley
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn't separate.
- Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for eight to 10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.
- In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed.
- Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan.
- Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
- Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 63 grams, Fat 53 grams, Fiber 2 grams, Protein 17 grams, Sugar 6 grams
SHRIMP IN PROSECCO CREAM SAUCE
Make and share this Shrimp in Prosecco Cream Sauce recipe from Food.com.
Provided by MARIA MAC
Categories < 30 Mins
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Sautée the onions with the butter until golden. Add the shrimp and cook for 6 minutes. Add the cognac, salt and pepper.
- Add the Prosecco and cook for 5 minutes.
- Remove the shrimp into a platter and cook the sauce for 3 more minutes until glazy. Add the cream and cook for 5 more minutes or until sauce is thick.
- Pour the warm sauce over the shrimp and serve.
- Garnish with parsley.
Nutrition Facts : Calories 834.5, Fat 50.7, SaturatedFat 30, Cholesterol 500.1, Sodium 379.9, Carbohydrate 24, Fiber 2.3, Sugar 8.3, Protein 49.6
POACHED SHRIMP
Steps:
- Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
- Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
- Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.
POACHED CAJUN SHRIMP
Provided by Robert Irvine : Food Network
Categories appetizer
Time 16m
Yield 8 servings
Number Of Ingredients 4
Steps:
- In a stock pot bring water, white wine, and Cajun seasoning to a boil. Add shrimp to liquid reduce to simmer and cook until shrimp turns pink, about 8 minutes. Remove from heat and let sit in liquid 3 more minutes, then drain. Can be served warm or chilled.
PROSECCO BUTTER POACHED SHRIMP
This Prosecco Butter Poached Shrimp is the ultimate easy-yet-elegant special occasion meal! Beautiful colossal shrimp slowly simmer in a full-flavored poaching liquid made of reduced Prosecco wine, butter, lemon, & garlic. They're tender, juicy, & infused with all of the aromatic flavor of the Prosecco sauce. Enjoy them on their own with some crusty bread or pile them on top of risotto for the ultimate special occasion dinner.
Provided by Jess Larson
Categories Main Dishes
Time 35m
Number Of Ingredients 8
Steps:
- Transfer the thawed shrimp to a paper towel-lined plate. Use paper towel to pat the shrimp as dry as possible. Set aside.
- Add the Prosecco to a medium saucepan over medium-high heat. Bring the Prosecco to a boil. Cook, stirring occasionally, until reduced roughly by half, about 12-15 minutes.
- Reduce the heat under the Prosecco to medium-low, just enough for the Prosecco to maintain a gentle simmer. Whisking constantly, add a few tablespoons of the butter to the saucepan with the Prosecco. Once melted, continue to add butter to the saucepan, working a few tablespoons at a time. Be sure to whisk steadily throughout this process to help the butter emulsify with the reduced Prosecco & adjust heat as needed to maintain a gentle simmer. Once all of the butter is incorporated, add in the aromatics - lemon juice, sliced lemon, crushed garlic, dried parsley, etc. Season with 2 teaspoons kosher salt & ground black pepper as desired. Simmer 2-3 minutes, whisking steadily, to bloom the aromatics. Taste & adjust seasoning as desired.
- Working in batches of 5-6 shrimp at a time, add the shrimp to the saucepan. All of the shrimp should be submerged in the Prosecco butter poaching liquid. Adjust heat as needed to maintain a gentle simmer. Cook 2-3 minutes, just until the shrimp is bright pink with opaque flesh. Transfer the poached shrimp to a large plate or bowl & set aside. Repeat 2-3 times with remaining shrimp.
- Once all the shrimp are poached & cool enough to handle, peel them & serve immediately. You can enjoy this Prosecco butter poached shrimp appetizer-style with crusty bread, placing the shrimp in a shallow bowl & pouring some of the Prosecco butter poaching liquid over top. This Prosecco butter poached shrimp is also great as a special occasion main dish, served with some of its Prosecco butter poaching liquid over risotto, pasta, or mashed potatoes. Enjoy!
Nutrition Facts : Calories 316 calories, Sugar 1.1 g, Sodium 664.7 mg, Fat 45.3 g, SaturatedFat 11.5 g, Carbohydrate 5 g, Fiber 0.4 g, Protein 21.6 g, Cholesterol 178.8 mg
POACHED SHRIMP
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h57m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix salt, carrots, celery, pinot grigio, bay leaves, and peppercorns in 2 quarts of water and bring to a simmer. Add the shrimp and just bring back to a boil. Once the water boils, cook for 60 seconds. Remove the shrimp immediately and lay out on a cookie sheet to cool to room temperature. Refrigerate until chilled, about 1 hour. Peel shrimp just before serving and serve chilled.
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