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.