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Red
pepper sauce, garlic, lemon and herbs enliven this rich shellfish
dish. 
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Butter-Poached Shrimp
The perfect match for a juicy Chardonnay
Butter-Poached Shrimp
(Click To Print)
• 2 pounds (20 to 30) large shrimp, peeled and deveined
• 3 tablespoons hot red pepper sauce, plus
a dash
• 2 tablespoons Emeril's Original Essence
spice mix
• 2/3 cup of water
• 1 pound unsalted butter, cut into 1-inch
pieces
• 4 teaspoons finely grated lemon zest
• 2 bay leaves
• 1 clove garlic, smashed
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon freshly squeezed lemon juice
• 1/2 bunch (1 1/2 to 2 ounces) fresh parsley,
finely chopped
• 4 green onions, finely chopped
• 1 baguette, or other small, crusty loaf
of fresh bread, warmed
Place the shrimp in a large glass bowl.
Add 3 tablespoons of the hot sauce and the Essence, and toss to coat.
Cover, and refrigerate for 1 hour, turning occasionally.
Bring the water to a boil in a large saucepan. Reduce
the heat to low.
Whisk in the butter, a piece at a time, until each has been incorporated.
Stir in the zest, bay leaves, garlic, salt and cayenne.
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 the remaining dash of hot sauce to the pan, and stir to combine. Remove from heat. Discard the bay leaves and garlic. Adjust the seasoning, if needed.
Divide the shrimp among six large, shallow bowls.
Spoon the butter sauce over each portion, and garnish with the parsley
and green onions.
Serve immediately with the baguette on the side.
Serves 6 as an appetizer.
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Williams-Sonoma Kitchen.