Sunday, October 2, 2016

Oven Butter Poached Shrimp

A similar version of this recipe exists on this blog.  This version is a bit lighter, who am I kidding, one less stick of butter isn't really lighter.  To amp up the flavor I toss in chopped garlic and wine to make things a bit tastier.

Cooking with wine is a no brainer, use any good wine you'd drink that doesn't break the bank.  Added bonus when you cook with a wine and serve it at the table there's a pairing that magically happens on the palette.  I used a Pinot Grigio, but Pinot Gris or even Chardonnay will work.

I use large shrimp for this as they have better flavor and are easier to eat.  The 21-25 size are ideal for this finger food...not a fine dining experience, but casual dining where you grab it by the tail and enjoy.  Be sure to have a bowl next to you to catch the remaining tails.

Oven Butter Poached Shrimp

  • 2 lbs large shrimp
  • 3 sticks unsalted butter
  • 1 c dry white wine
  • 1 t kosher salt
  • 1/4-1/2 t red pepper flakes
  • 1/4 c minced fresh parsley
  • 3 cloves garlic minced

Preheat oven to 375f

Wash and shell/devein the shrimp leaving the tail on.

Gently heat butter until just melted.  Add wine, salt, pepper flakes to taste, parsley and garlic.  Whisk to combine.

Place shrimp in a 9X13 baking dish.  Pour over butter mixture.  Bake 20-25 minutes until no longer pink and cooked through.  

Ladle into bowls. Serve with crusty bread to soak up the luscious poaching liquid.

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