Warm Spicy Butter Poached Shrimp Recipes

BUTTER-POACHED SHRIMP AND ORZO RECIPE BY TASTY

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!

WARM SPICY BUTTER POACHED SHRIMP

Steps:

• Place the shrimp in a large glass bowl or baking dish. Add the hot sauce and essence and toss to coat evenly. Refrigerate for 1 hour, turning occasionally. In a large saucepan, bring 3 tbsp of water to a boil. Reduce the heat to very low, and whisk in all the butter piece by piece until emulsified. Add the lemon zest, bay leaves, salt, cayenne, and garlic clove, and stir to combine. Add the shrimp and cook gently over low heat, stirring occasionally, until the shrimp are cooked through, 6-8 min. Add the worcestershire sauce, lemon juice, and hot sauce, and stir to combine. Remove from the heat and discard the bay leaves and garlic clove. Adjust the seasoning, to taste. Trasfer the shrimp to 4 large, shallow bowls. Spoon some of the butter sauce over each portion, and garnish with the parsley and green onions. Serve with slices of bread. Note: the secret to this is using a saucepan, not a skillet or saute pan, and cooking over very low heat - don't be impatient. This is very rich, so it's best served as an appetizer.

POACHED SHRIMP

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

POACHED CAJUN SHRIMP

Steps:

• In a stock pot bring water, white wine, and Cajun seasoning to a boil. Add shrimp to liquid reduce to simmer and cook until shrimp turns pink, about 8 minutes. Remove from heat and let sit in liquid 3 more minutes, then drain. Can be served warm or chilled.

HOT-SAUCE SHRIMP

Steps:

• Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.
• Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.
• Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.
• Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.

BOILED SHRIMP WITH SPICY BUTTER SAUCE

Steps:

• In a large pot, combine water, vinegar, lemon, garlic, Old Bay,peppercorns, 1/2 tsp salt, 1/4 tsp cayenne and bay leaves.
• Cover and bring to a boil, reduce heat and simmer 5 minutes.
• Add shrimp, cover, return to a boil, cook 1-2 minutes and drain.
• Melt butter in a smallpan, remove from heat and add remaining ingredients.
• Serve shrimp with the butter sauce for dipping.

WARM SPICY BUTTER-POACHED SHRIMP RECIPE

Steps:

• Place the shrimp in a large glass bowl or baking dish. Add the hot sauce and Essence and toss to coat evenly. Refrigerate for 1 hour, turning occasionally. In a large saucepan, bring 3 tablespoons of water to a boil. Reduce the heat to very low, and whisk in all the butter piece by piece until emulsified. Add the lemon zest, bay leaves, salt, cayenne, and garlic clove, and stir to combine. Add the shrimp and cook gently over low heat, stirring occasionally, until the shrimp are cooked through, 6 to 8 minutes. Add the Worcestershire sauce, lemon juice, and hot sauce, and stir to combine. Remove from the heat and discard the bay leaves and garlic clove. Adjust the seasoning, to taste. Transfer the shrimp to 4 large, shallow bowls. Spoon some of the butter sauce over each portion, and garnish with the parsley and green onions. Serve with slices of bread. This recipe yields 4 servings.

JUAN'S FAVORITE HOT, BUTTERED GARLIC SHRIMP

Steps:

• Preheat oven to 300 deg.
• Mix garlic in with butter.
• In 9x13 pan, place shrimp and dot with garlic butter.
• Sprinkle heavily with seasonings.
• Bake uncovered for about 30 minutes or until shrimp is opaque, stirring once or twice during cooking to make sure the shrimp is cooking evenly.
• Serve with the butter sauce either in the bowl with the shrimp or in a seperate bowl for dipping.
• We always eat this with hot white rice.
• Make sure to have plenty of napkins available!