How to Butter Poach Shrimp
Yields 4 servings
Butter poaching is a fairly classic technique involving slowly cooking food, usually shrimp or lobster, in a rich bath of butter. The end result, if done properly, is a succulent dish, slightly salty and buttery from the cooking liquid in which it swam. It is a sublime way to cook that is used in many high-end restaurants to produce memorable dishes.
Still, butter poaching doesn’t have to stay in the restaurant. You can do it at home, too. Sure, you’re going to need a lot of butter, but it will be so worth it.
- 8 sticks butter, sliced into tablespoons-sized chunks.
- 4 cloves garlic, mixed.
- 1 teaspoon black pepper.
- 1 red onion, finely sliced.
- 2 pounds 18-20 count shrimp, peeled, deveined, uncooked.
- In a skillet over medium heat, add the butter, garlic and black pepper.
- Melt the chunks of butter until you have a skillet full of melted butter.
- Try to keep the temperature low to avoid separating the butter.
- Immediately after the butter has melted, add the onion and shrimp.
- Cook them for 10-12 minutes or until the shrimp has cooked through.
- Serve immediately.
Take a look at: How to Cook Mise en Place? Everything in Place