Warm Spicy Butter-Poached Shrimp

Show: Episode:

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 19 Reviews
Total Time:
46 min
Prep
25 min
Inactive
1 min
Cook
20 min
Yield:
4 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

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

Directions

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.

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.

Essence (Emeril's Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 19 reviews

  • on November 12, 2010

    Flag

    Tasty? Quite. Healthful? Not even... but it's oooooh so good. That baguette never had a chance with that spiced buttery bliss begging for biting between bicuspids. *sorry for the alliteration* I'm a food dork and am now hungry again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 06, 2010

    Flag

    I have made this recipe several times over the last few years. I highly recommend letting the shrimp marinate for several hours. I follow the recipe exactly, but I prefer to serve the shrimp separately with a small dish of the butter sauce for dipping. Fantastic recipe! Even people who say they don't like shrimp (myself love this dish!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 02, 2010

    Flag

    I made this when we had family in town...it served more than 4 as an appetizer. My mom-in-law loved it so much she took the leftovers back to the hotel with her!!! It was super easy to make as long as you prep all the ingredients before starting the recipe (if you don't prep before, you will have a hard time because you need to stir constantly. If you love butter and shrimp you will love love this recipe!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Spicy Shrimp Tempura

Spicy Shrimp Tempura

Rated 5 stars out of 5
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.