Warm Spicy Butter-Poached Shrimp

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Butter Is Better

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: 1 min
Cook: 20 min
Total:: 46 min

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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.

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Comments & Reviews

recipe Warm Spicy Butter-Poached Shrimp
Carol Ann Richmond, VA 02-07-2008
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Simply Awesome!
Rated: 5 stars out of 5

This is RICH but oh-so-good! I've served it twice at two different dinner parties and it was a huge hit! The second time I... made it I added old bay and a TBS more habanero pepper sauce to the marinade and then another extra TBS of the pepper sauce to the cooked mixture right before serving. While awesome as is - a little more spice "kicks it up a notch"Read more
recipe Warm Spicy Butter-Poached Shrimp
Andrea nashville, TN 06-21-2007
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warm spicey shrimp
Rated: 5 stars out of 5

nicely put 2getha!!
recipe Warm Spicy Butter-Poached Shrimp
CHRISTIN Spring, TX 01-05-2007
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YUM
Rated: 5 stars out of 5

Lots of butter and shrimp. You can not go wrong. We also added a little bit of lump crab meat when serving. It was... awesome.Read more
recipe Warm Spicy Butter-Poached Shrimp
PETE Morrisville, PA 10-21-2006
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Difficulty level is too high
Rated: 4 stars out of 5

I have made this dish several times, and unless you are taking the time to measure out all of the ingredients for Essence,... its really not that hard. Just be careful that you let the shrimp warm up a bit before you add them to the butter sauce, or it may lock up a bit and scare you into boosting the heat too much. Just don't do it. Very low heat really is the key.Read more
recipe Warm Spicy Butter-Poached Shrimp
mariana ceres, CA 07-29-2006
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shrimp
Rated: 4 stars out of 5

too hut lol baby
recipe Warm Spicy Butter-Poached Shrimp
Kimberly Austin, AR 07-24-2006
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Spicy and Delicious
Rated: 4 stars out of 5

This was something different to do with Shrimp. My husband who only likes it scampied or grilled loved it!