Butter-Poached Shrimp with Beurre Blanc

Category

Entrees

Servings

6

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:

    1. 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.
    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. 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.
    2. ADD wine, vinegar, bay leaf, thyme and peppercorns; simmer until liquid is nearly all evaporated.
    3. 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.
    4. ARRANGE 3 shrimp on each plate and spoon beurre blanc on top.

    Nutrition

    Nutrition

    per serving
    Calories
    875
    Amount/Serving % Daily Value
    Fat
    89.5 grams
    138%
    Saturated Fat
    57 grams
    285%
    Sodium
    35 milligrams
    1%
    Carbs
    3 grams
    1%
    Fiber
    0 grams
    0%
    Protein
    5 grams
    Calcium
    17 milligrams
    2%
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    Cheese As You Please

    Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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