Butter-Poached Shrimp with Beurre Blanc

Ingredients

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
½ cup white wine vinegar
1 bay leaf
2 sprigs fresh thyme
7 whole black peppercorns
Salt and ground black pepper to taste

Directions

To Cook Shrimp:

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

ADD thyme, reduce heat to medium and heat butter mixture to between 160 and 180°F.
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:

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

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

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

ARRANGE 3 shrimp on each plate and spoon beurre blanc on top.
This pairs nicely with Kendall-Jackson Chardonnay.

Courtesy of Mark at New England Culinary Institute.