BUTTER POACHED SHRIMP
Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, stir together shrimp, hot sauce, ½ teaspoon salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 1 hour.
- In a large saucepan, bring 3 tablespoons water to a boil over medium-high heat. Reduce heat to low; whisk in butter until smooth. Add zest, bay leaves, garlic, chives, red pepper, and remaining ½ teaspoon salt, stirring until combined. Add shrimp; cook, stirring occasionally, until heated through, about 15 minutes. Discard bay leaves before serving. Garnish with chives and red pepper, if desired.
BUTTER-POACHED SPOT PRAWNS WITH ISRAELI COUSCOUS
Seattle chef Maria Hines poaches spot prawns -- a Northwestern delicacy -- slowly in butter to accentuate their tenderness and sweetness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
Steps:
- Carefully peel prawns (the barbs on the tail are sharp) and reserve roe; discard shells or reserve for making seafood stock. Set prawns and roe aside.
- Bring large pot of water to boil. Generously salt boiling water and return to boil. Add Israeli couscous and cook according to package directions; drain and transfer to large bowl. Set aside.
- Bring another large pot of water to boil. Generously salt boiling water and return to boil. Add cauliflower florets and cook until tender but still crisp, 2 to 3 minutes. Drain, reserving cooking liquid. Place half of the cauliflower florets in the jar of a blender. With the motor running, slowly add 1 cup cooking liquid. Blend until cauliflower is pureed and the consistency of thick gravy.
- Heat olive oil in a medium skillet over medium-high heat. Add garlic and shallot and cook, stirring, for 30 seconds. Add cauliflower and cook, stirring, until edges begin to brown and caramelize, 3 to 5 minutes. Season with salt, pepper, and lemon juice. Transfer cauliflower to bowl with Israeli couscous and stir in chopped parsley and chives; set aside.
- Place parsley sprigs, thyme sprigs, and bay leaf in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Place in a medium saucepan along with heavy cream. Bring to a simmer over medium-high heat for 20 minutes; remove cheesecloth packet and discard. Add butter and whisk until melted and well combined; season with salt and pepper. Add reserved prawn roe and stir to combine.
- Reduce heat to medium-low and add prawns. Cook just until flesh turns pink, about 4 minutes. Remove from heat.
- To serve, spoon cauliflower puree in the center of each of four plates. Spoon couscous mixture on top of puree; top each with three prawns. Spoon some of the poaching liquid over prawns and garnish with cilantro, parsley, mint leaves, and chives. Spoon charmoula around cauliflower puree; serve immediately.
NEW SHRIMP LOUIE (POACHED SHRIMP SALAD)
In this spirit of classics like shrimp Louie or niçoise salad, this is a fairly basic, highly customizable salad-for-dinner deal, in which the nonnegotiables are fresh seafood (shrimp or salmon), crunchy lettuce (romaine or Little Gems) and tons of lemon (which comes in a tangy vinaigrette made with shallot and tarragon). From there, you can add any number of raw or lightly blanched vegetables, like shaved radish, sliced avocado or blanched green beans. To make things easy and efficient, the shrimp, eggs and green beans can all be cooked in the same pot of boiling water, so it's not much of a fuss.
Provided by Alison Roman
Categories brunch, dinner, lunch, weekday, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, 2 minutes or so. Remove from water and transfer to a plate to cool. (No need to use an ice bath, but if you want to, go for it.)
- Add shrimp and cook until bright pink and just cooked through, 2 to 4 minutes depending on the size of the shrimp. Transfer to a plate to cool. Once the shrimp are cool enough to handle, peel.
- Return the water to a boil and gently lower in eggs. Boil for 6 to 7 minutes (6 for runnier yolks, 7 for slightly firmer). Remove from heat and run under cold water for a minute or two. (Feel free to place them in an ice bath, if you wish, but I find very cold running water does the trick.)
- Combine shallot, tarragon and lemon juice in a small bowl and season with salt and pepper.
- To assemble the salad, arrange the lettuce on a large serving platter or in a shallow bowl and scatter with radishes, avocado, green beans and shrimp. Spoon shallot mixture over everything and drizzle with olive oil. Peel and halve the eggs and nestle in the salad. Serve with aioli or mayonnaise alongside for individual dressing.
GARLIC BUTTER SHRIMP
Garlic and lemon lend a pleasant flavor to these speedy sauteed shrimp from Sheryll Hughes-Smith of Brandon, Mississippi. "I like to serve them over wild rice mix from a box," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.
Nutrition Facts : Calories 191 calories, Fat 12g fat (7g saturated fat), Cholesterol 199mg cholesterol, Sodium 309mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.
BUTTER-POACHED SHRIMP AND ORZO RECIPE BY TASTY
Here's what you need: water, butter, lemon, fresh thyme, shrimp, garlic, shallot, orzo, chicken stock, salt, pepper, spinach, fresh parsley
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn't separate.
- Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for eight to 10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.
- In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed.
- Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan.
- Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
- Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 63 grams, Fat 53 grams, Fiber 2 grams, Protein 17 grams, Sugar 6 grams
BUTTER-POACHED PRAWNS WITH WARM GARDEN SALAD
Cook this sophisticated starter for a romantic dinner for two. Use the best quality prawns that you can afford to make this extra special.
Provided by Danny Millar
Categories Starters & nibbles
Yield Serves 2
Number Of Ingredients 15
Steps:
- Cook the potatoes in boiling, salted water for 5-6 minutes, or until tender, then drain. Slice the potatoes and keep warm.
- Meanwhile, cook the corn on the cob in boiling water for 5-6 minutes, or until tender. Drain well and set aside to cool slightly. Once cool enough to handle, slice the kernels off the cob into a bowl.
- Heat the butter in a saucepan until melted, then poach the prawns for 5-6 minutes, or until pink and just cooked. Remove the prawns from the butter and keep warm. Reserve the butter.
- Meanwhile, heat the oil in a frying pan and fry the reserved heads and shells from the prawns, using a wooden spoon to the crush the shells as they cook. Add the thyme, basil, tomato purée and chicken stock and bring the mixture to the boil. Simmer for 2-3 minutes, then strain the mixture into a clean saucepan. Continue to simmer until the volume of liquid has reduced by half.
- Add the reserved melted butter and blend the mixture until emulsified, using a hand blender. Season, to taste, with lemon juice, salt and freshly ground black pepper.
- Meanwhile, cook the corn kernels in boiling water for 5-6 minutes, or until tender. Drain well.Stir the corn kernels, tomatoes, prawns and fennel into the sauce.
- Place the lettuce leaves into a bowl, add a squeeze of lemon juice, the extra virgin olive oil and a little sauce and mix until combined.
- To serve, place the lettuce leaves onto serving plates, top with the potato slices then spoon over the sauce
WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS DRESSING
Meat from a single lobster, decadently poached in tarragon-citrus butter, then tossed in a vibrant tangelo dressing with tarragon leaves and citrus fruit, and then arranged over Bibb lettuce, is rich enough to share.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head-first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
- Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
- Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.
- Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.
- Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.
- Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.
POACHED PRAWNS
Make and share this Poached Prawns recipe from Food.com.
Provided by Chef Kate
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a pan, boil water, wine, carrot, celery, salt and pepper to make a broth.
- Peel the prawns; discard the heads, keep the tails.
- Poach them for 10 minutes in the hot (but not boiling) broth.
- Remove 7 oz. stock to another pan, bring to a boil.
- Remove from heat and add butter. Blend, adding the pistachio oil as you go; season with salt and pepper.
- Remove prawns from the liquid and arrange them on a plate, drizzle with the sauce.
- Serve with a risotto or pureed artichokes.
Nutrition Facts : Calories 176, Fat 11.8, SaturatedFat 7.3, Cholesterol 53.2, Sodium 228.7, Carbohydrate 4.7, Fiber 0.8, Sugar 2.1, Protein 3
WARM SHRIMP SALAD
A salad made of butter lettuce and shrimp sauteed in butter and lemon. Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.
Provided by Lizzard
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
- In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 29.4 g, Cholesterol 250.4 mg, Fat 25.6 g, Fiber 12.1 g, Protein 36.7 g, SaturatedFat 7.4 g, Sodium 565.8 mg, Sugar 9.2 g
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