Best Warm Spicy Butter Poached Shrimp Recipes

WARM SPICY BUTTER POACHED SHRIMP image

Yield 4 servings

Number Of Ingredients 16

2 lbs large (10-15count) shrimp, peeled and deveined
2 tbsp hot red pepper sauce
2 tbsp Emeril's Essence
3 tbsp water
4 sticks (1lb) unsalted butter cut into pieces
4 tsp finely grated lemon zest
2 bay leaves
3/4 tsp salt
pinch cayenne
1 garlic clove, peeled & smashed
1 tbsp Worcestereshire sauce
1 tbsp fresh lemon juice
dash hot red pepper sauce
chopped parsley, garnish
chopped green onions, garnish
1 baguette, as accompaniment

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.

Warm Spicy Butter-Poached Shrimp Recipe image

Provided by á-174942

Number Of Ingredients 16

2 pounds large shrimp - (10/15 count) peeled, deveined
2 tablespoons hot red pepper sauce
2 tablespoons Essence (see Bayou Blast recipe)
3 tablespoons water
1 pound unsalted butter - (4 sticks) cut into pieces
4 teaspoons finely-grated lemon zest
2 bay leaves
3/4 teaspoon salt
1 pinch cayenne
1 garlic clove peeled, smashed
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 dash hot red pepper sauce
Chopped parsley for garnish
Chopped green onions for garnish
1 baguette as accompaniment

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.