Poaching shrimp in butter adds an extra note of decadence; they wind up with a lobster-like flavor and texture.
Beurre monté is a "sauce" of melted butter that remains emulsified instead of separating into layers when heated.
All that's needed is a saucepan holding a large splash of water just off the boil, a whisk and chunks of cold butter.
With the saucepan over medium-low heat, drop the butter - a few pieces at a time - into the hot water, whisking constantly.
A golden pool of melted butter should form and remain as long as the mixture doesn't simmer - no bubbles forming at all.
If the butter breaks, you will be poaching primarily in a layer of clarified butter, which is similar to olive oil poaching.
Poaching shrimp in beurre monté - a "sauce" of melted butter - results in a lobster-like taste and texture.
1 pound extra-large shrimp (26/30 count per pound).3 to 4 tablespoons water1 to 1 1/2 pounds (4 to 6 sticks) salted butter, cut into large chunks-- Lemon slices, optional-- Freshly ground black pepper, optionalInstructions:
Remove the shrimp with a slotted spoon, and season with a squeeze of lemon juice and a grind of pepper, if desired.
