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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
1/2 cup white wine vinegar
1 bay leaf
2 sprigs fresh thyme
7 whole black peppercorns
Salt and ground black pepper to taste

To cook shrimp:

1. In 2-quart stainless or other nonreactive pot over high heat, bring water to boil; a third at a time, whisk in diced butter until emulsified.

2. Add thyme, reduce heat to medium and heat butter mixture to between 160 and 180°F.

3. 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:

1. In 2-quart stainless or other nonreactive saucepan, melt about 1 tablespoon of diced butter; add shallots and cook, stirring, until tender and translucent but not browned.

2. Add wine, vinegar, bay leaf, thyme and peppercorns; simmer until liquid is nearly all evaporated.

3. A small amount at a time, add remaining diced butter, whisking until completely combined and emulsified each time. Immediately strain sauce into bowl and season with salt and pepper.

4. Arrange 3 shrimp on each plate and spoon beurre blanc on top.


Pair with Kendall-Jackson Chardonnay

Courtesy of Mark at New England Culinary Institute