Recipe Swap

Beurre Monte

Cut butter into chunks- melt in saucepan while stirring in 1/4 amount of water whisk this to keep it moving. Using a temperature gage ñ it nears 190° F. - add shrimp. Trick is- keep Beurre at this temp while cooking to keep butter from breaking.

1-2 lbs. very large shrimp 4-6 count per lb. Peel devein shrimp.

Place1 or 2 at a time in beurre monte sauce keep covering shrimp with sauce-

add shrimp as necessary but keep it all constantly moving.

The more shrimp you add- quicker beurre monte cools - use more heat ñ as shrimp warms while cooking- remove from heat as you constantly stir- etc.

Like stated- the trick is keeping the beurre monte 190° F - keeping it moving.

Poach shrimp until it barely turns opaque - serve on fork as is- with just beurre monte sauce.

Shrimp SO tender - SO tasteful ñ SO close to lobster in taste ñ texture.

Other shellfish respond equally well to poaching in beurre monte so try some scallops or some lobster.