Tuesday, October 25, 2016

Butter Poached Shrimp in a Lemon Buerre Blanc Sauce

Happy Tuesday! I hope your week is going amazing!!
If you haven't ever poached shrimp in butter before, I highly recommend you trying it! I used Kerrygold grass-fed butter, and oh my goodness- it was complete perfection! The shrimp was so flavorful and perfectly cooked! The lemon buerre blanc sauce is a match made in heaven with the poached shrimp; it adds a great tangy and creamy component to the dish! 
Shrimp poaching in butter = a beautiful sight!

Let's get to cooking!

Butter Poached Shrimp in a Lemon Buerre Blanc Sauce (serves 4)

Poached Shrimp Ingredients; 

  • 20 shrimp, cleaned
  • 1 stick of grass-fed butter 
  • 2 cups of water
  • 1/4 teaspoon sea salt
  • pinch of black pepper
  • 1 sprig fresh thyme
Lemon Buerre Blanc Sauce Ingredients; 

  • 1 shallot, finely minced
  • 1/4 cup chardonnay
  • 1 tablespoon lemon juice
  • 2 sticks of grass-fed butter, cut into small cubes
  • 1/4 teaspoon sea salt
  • 1 pinch of black pepper
  • chopped fresh chives, for garnish
We are going to start out by making the lemon buerre blanc sauce. Heat minced shallot, chardonnay, and lemon juice in a saucepan over medium heat. Season with salt and pepper. Once the liquids have absorbed by about fifty percent, remove from heat and whisk in chunks of butter, until emulsified and creamy! Set aside while we make the shrimp.

Heat butter, water, salt, and thyme in a large dutch oven or pot over medium-high heat. Once it starts to lightly boil, add in shrimp, cover, and cook for about 2-3 minutes per side, flipping once. Season with a little bit of salt and pepper. Remove shrimp from pot, serve with lemon buerre blanc sauce, garnish with fresh chives, and serve! Enjoy!!

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