BUTTER POACHED GARLIC SHRIMP
When you're craving something light and protein packed, these butter shrimp should hit the spot. While the recipe consists of only a few ingredients that need just 15 minutes to come together, this dish has an impressive, rich flavor. The garlic adds a spicy kick to the buttery sauce, so definitely have a slice of bread on hand to mop up any extra!
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- In a medium pot over medium heat, combine butter, water and garlic. Season with salt and pepper. bring to a simmer and melt butter.
- Add shrimp and cook for about 15 minutes, or until shrimp turn pink. Add scallions. Season with salt and pepper.
- Serve with grilled bread or over pasta.
Nutrition Facts : Calories 2375
BUTTER POACHED SHRIMP
Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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.
SHRIMP COCKTAIL WITH BUTTER-POACHED SHRIMP
Poaching shrimp in butter gives it a texture and flavor similar to lobster. To make these shrimp even more special and festive they're served with a cocktail sauce made with roasted red peppers, rosemary and garlic.
Provided by Christine Pittman
Categories Appetizer
Time 16m
Number Of Ingredients 11
Steps:
- In a food processor or blender purée the drained bell peppers, ketchup, garlic, horseradish, rosemary, lemon juice, ¼ teaspoon of salt, and a pinch of black pepper until smooth. Cover and refrigerate until ready to serve.
- Preheat oven to 200°F if desired (see Step 4 below).
- In a 10-inch skillet heat the water over medium heat until it bubbles. Reduce heat to low and add 1 tablespoon of the butter. Whisk gently to incorporate the butter into the water. Repeat with remaining butter, 1 tablespoon at a time, whisking until it is melted and incorporated each time before adding the next tablespoon. Each tablespoon should take about 30 seconds to melt. Adjust heat to melt it accordingly. The butter and water should form a creamy sauce, but it's alright if it separates since it tends to come back together again when the shrimp are added.
- Once all of the butter has been incorporated into the sauce, add the shrimp in a single slightly overlapping layer. Sprinkle the shrimp with a pinch or two of salt. Stir shrimp gently to coat them in the butter. Cook stirring occasionally until the shrimp are pink and slightly curled, not tightly curled, 5-7 minutes. Use a slotted spoon to transfer the shrimp to a platter or pan. Blot shrimp lightly with kitchen towel to absorb some of the butter.
- Serve immediately with the red pepper cocktail sauce or keep warm for up to 15 minutes in the 200°F oven. Alternatively, keep the shrimp at room temperature and put them out to serve within 30 minutes. Do not refrigerate as the butter will congeal on the shrimp.
Nutrition Facts : Calories 172 calories, Sugar 6.6 g, Sodium 425 mg, Fat 7.4 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 8.9 g, Fiber 1.3 g, Protein 17.8 g, Cholesterol 153.2 mg
BOILED SHRIMP WITH SPICY BUTTER SAUCE
Great with beer or ice cold white wine. The spicy butter sauce is perfect with the seasoned shrimp. Recipe from "Food and Wine Cookbook".
Provided by Lorac
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, combine water, vinegar, lemon, garlic, Old Bay,peppercorns, 1/2 tsp salt, 1/4 tsp cayenne and bay leaves.
- Cover and bring to a boil, reduce heat and simmer 5 minutes.
- Add shrimp, cover, return to a boil, cook 1-2 minutes and drain.
- Melt butter in a smallpan, remove from heat and add remaining ingredients.
- Serve shrimp with the butter sauce for dipping.
Nutrition Facts : Calories 672.5, Fat 50.2, SaturatedFat 30, Cholesterol 467.1, Sodium 1601, Carbohydrate 8.5, Fiber 1.9, Sugar 0.8, Protein 47.4
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.
WARM SPICY BUTTER POACHED SHRIMP
Steps:
- Place the shrimp in a large glass bowl or baking dish. Add the hot sauce and essence and toss to coat evenly. Refrigerate for 1 hour, turning occasionally. In a large saucepan, bring 3 tbsp of water to a boil. Reduce the heat to very low, and whisk in all the butter piece by piece until emulsified. Add the lemon zest, bay leaves, salt, cayenne, and garlic clove, and stir to combine. Add the shrimp and cook gently over low heat, stirring occasionally, until the shrimp are cooked through, 6-8 min. Add the worcestershire sauce, lemon juice, and hot sauce, and stir to combine. Remove from the heat and discard the bay leaves and garlic clove. Adjust the seasoning, to taste. Trasfer the shrimp to 4 large, shallow bowls. Spoon some of the butter sauce over each portion, and garnish with the parsley and green onions. Serve with slices of bread. Note: the secret to this is using a saucepan, not a skillet or saute pan, and cooking over very low heat - don't be impatient. This is very rich, so it's best served as an appetizer.
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