Poached Shrimp with Brown Butter and Capers

Ingredients

Yield:

Serves 4

• Poaching Sauce

  • 16 ea Large Shrimp
  • 1 sprig of thyme
  • 1 ea lemon
  • ¼ cup white wine
  • 3 cups water
  • 1 tbsp peppercorns
  • 1 tbsp salt
• • ½ cup butter
  • 1 tbsp capers
  • 1 tbsp chopped Italian parsley
  • 1 ea shallot sliced
  • ¼ cup white wine
  • ¼ cup tomato confit or oven dried tomatoes
  • ¼ cup mushrooms (your favorite)
  • 1 tbsp olive oil

Preparation

Difficulty:

medium

Time:

20 Minutes

Total Time:

2 Hours

1. Poaching Sauce

   • Cut the lemon in ½ and combine the salt, wine, lemon, peppercorns and water in a pot and bring to a boil
   • Once the water has boiled add the shrimp and turn off.
   • Remove from the heat and let cool

2. Brown Butter and Shrimp

   • In a small sauce pan over medium to low heat place the butter and let it cook slowly until brown and has a nice aroma
   • Strain and let cool
   • In a small sauté pan sauté the shallots in oil
   • Add the mushrooms and cook until brown
   • Add the white wine and begin to reduce heat
   • Add the tomato confit, parsley and capers
   • Swirl in about 2 spoonfuls of the chilled butter
   • Place the shrimp in the center of a plate and garnish with the brown butter sauté mixture