Description
Ready to make a dish that’s both simple and sophisticated? This butter poached shrimp recipe gives you restaurant-quality results without much effort.
The shrimp turn incredibly tender and swim in a rich, flavorful butter sauce. You can serve this dish at casual dinners or special occasions. The recipe makes enough for 4 people as an appetizer or main course.
Ingredients
Scale
- 1 pound large shrimp (20–24 count), peeled and deveined
- 4 tablespoons unsalted butter
- ½ cup dry white wine
- Juice of ½ lemon
- Pinch of sea salt
- Optional aromatics:
- 8 cloves garlic, smashed
- Lemon zest
- Fresh herbs for garnish
Instructions
- Prepare the Shrimp: Give the shrimp a quick rinse under cold water and pat them completely dry with paper towels.
- Melt the Butter: Set a medium saucepan over low heat. Let the butter melt slowly without burning.
- Add Liquid: Once the butter melts, pour in the white wine. The liquid should reach halfway up the shrimp’s sides.
- Cook the Shrimp:
- Place shrimp in a single layer in the pan
- Let them poach for 5-7 minutes on the first side
- Flip and cook for another 3 minutes
- Look for the flesh to turn opaque at the thickest part
Notes
– The internal temperature should reach 125°F for perfectly cooked shrimp.
– Taking your time with low heat is a vital part of getting tender results.
– Frozen shrimp need to thaw completely under cold running water (about 5 minutes) or in cold water (10-20 minutes).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Poaching