Warm Spicy Butter Poached Shrimp Recipes

Steps:

• Bring 6 cups water with the onion, garlic, Old Bay, peppercorns, salt and cayenne to a boil in a large pot. Cover and simmer for 10 minutes to allow the flavors to develop.
• Meanwhile in a small pot, melt the butter. Squeeze the juice from half a lemon into the pot. Stir in shallot, if using, and season butter to taste with hot sauce and salt. Set aside for serving.
• Squeeze juice from the other half the lemon into the large pot, then toss in squeezed lemon half. Stir in 1 tablespoon hot sauce and shrimp. Bring just to a simmer (not a boil), then lower the heat so the mixture continues to simmer for 1 to 2 minutes, until shrimp are bright pink and cooked through.
• Use tongs or a slotted spoon to transfer shrimp to a large serving bowl or platter. Taste shrimp broth and add more salt and hot sauce if necessary.
• Strain shrimp broth into serving bowls. Divide melted butter into small bowls, one per guest.
• To serve, give each guest a bowl of spicy shrimp broth and a small bowl filled with seasoned butter for dipping. Guests should peel shrimp and dunk in broth, butter or both. Serve with bread on the side and plenty of napkins, and a bowl for the shrimp shells.

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!

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.

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.

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.

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.

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.

Steps:

• Shrimp should be of a size to number 30-35 per pound.
• Melt the Butter and Oil in a flameproof baking dish.
• Add the Garlic, herbs, Peppers, bay leaves, Paprika, and Lemon juice, and bring to a bOil.
• Turn the heat down and simmer 10 minutes, stirring frequently.
• Remove the dish from the heat and let the flavors marry at least 30 minutes.
• This hot Butter Sauce can be made a day in advance and refrigerated.
• Preheat the oven to 450F.
• Reheat the Sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more.
• Taste for seasoning, adding Salt if necessary.

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.