Shrimp Poached in Butter
from the kitchen of Sharmagne Leland-St. John

2 pounds fresh shrimp, peeled and deveined, with tails left on
2 tablespoons chili sauce
1 teaspoon kosher salt, divided
½ teaspoon ground black pepper
3 tablespoons water
2 cups unsalted butter, cubed
1 lemon, zested
3 bay leaves
1 large garlic clove, smashed
¼ cup fresh chives, chopped, plus extra for garnish
¼ teaspoon crushed red pepper flakes, plus extra for garnish

Stir together in a large bowl the shrimp, chili sauce, ½ teaspoon salt and pepper
until well coated. Cover and refrigerate for 30 minutes to 1 hour.

In a large saucepan, over medium-high heat, bring 3 tablespoons water to a boil.
Reduce the heat to low and whisk in the butter until smooth. Add the lemon zest,
bay leaves, garlic, chives, red pepper, and remaining ½ teaspoon salt. Stir until
combined. Add the shrimp and cook for 15 minutes, stirring occasionally, until
heated through. Garnish sparsely with the extra chives and red pepper.




 

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