Butter and Citrus Poached Shrimp
Shrimp, often overcooked in boiling water, are beautifully poached in butter, remaining tender, developing a sweetness managed by our use of citrus.
Ingredients
- Wild Caught Shrimp, peeled and deveined · 1 pound
- butter · 1 pound
- shallots · 2
- thyme sprig · 1
- lemons (preferably meyer) · 2
- Herbie's Aleppo Pepper · 2 tablespoons
- Crostini for serving (optional) ·
- Maldon sea salt · 2 teaspoons
Instructions
- With a vegetable peeler, peel the lemon zest off in long strips and juice the lemons.
- Peel and slice the shallots into rings.
- Add the butter, lemon zest strips, lemon juice, thyme, shallot slices, one tablespoon of the Aleppo pepper and and a pinch of salt to a heavy bottom saucepan.
- Place over medium low heat and melt slowly.
- Turn to low and let butter infuse with the aromatics for 20 minutes.
- Add the shrimp and let them slowly poach in the warm butter until just opaque in the center, about 5 minutes.
- Remove the shrimp from the butter and serve over crostini, with a drizzle of the butter, the remaining Aleppo pepper and Maldon sea salt.
Jenny's Tip: - Maldon is a fine sea salt we always keep in in our kitchen but for a variation you might like to try our aromatic Sicilian Salt.
