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Butter poached shrimp

post #1 of 8
Thread Starter 
I'm doing butter poached 8-12 shrimp as an app for New Years. I don't think I'll be able to keep up cooking to order. Anyone partially cook them ahead before and if so, what were the results?
post #2 of 8
In all my years I have never eaten a re heated precooked shrimp that wasn't like a ball of rubber, however if you keep your clairfied butter at a warm temp, say in a bain marie in a doubble boiler, then that should cut the time a bit. I, and I hope nobody at all, would recomend letting the shrimp warm up before cooking. I'd also would love to hear a solution to this question.

post #3 of 8
Thread Starter 
Thanks for your reply. The only though I had was maybe to 3/4 poach them in butter chill quickly on a sheet pan and bring them back up in butter at service. Being large I'm really worried about them being tough. Maybe better to just sauté and maybe finish with sambuca of something
post #4 of 8
A quick saute in brown butter with some minced shallot and a hit of brandy( or booze of your choice) and finished with a complementary fine chopped herb( say bronze fankal, sorry but I dont know what it is called in english) and servred with a boiled potato and some nice caviar to garnish usually is a crowed pleaser.
post #5 of 8

How many portions are you estimating selling? I would cook them at the last minute before service(even better in batches throughout service)  then hold them in a 6th/3rd/whatever pan full of beurre monte that's sitting in a warm water bath and give the plate a quick flash in the salamander before saucing, garnishing and serving.

post #6 of 8

butter poaching should only take around 2-3 mins. If you can't keep up, try something easier that you will be able to keep up with.

post #7 of 8

In my restaurant I'm doing a butter poached Maine lobster for new years. I'll have a couple induction burners set up with clarified butter at a constant temperature. We'll do 300+ covers and I'm expecting at least 40 to be lobster. I'm going to put the lobsters in there 3 at a time. As soon as one goes out, one goes in. The most important thing is timing. With three, if they sit too long, I won't risk ruining a lot of them. Chances of that though won't happen. If I have three in, and I get 7 orders at once, I'll drop 7 more to sell the 7 and have three extra for the next couple tickets coming in. Towards the end of the night is when things slow down and I'll do them to order where time is allowed.


If you're tickets are going to be flying out the window when they ring in on hot orders, I would marinate the shrimp in an acid almost like ceviche if the flavor pairings allow for it before service. That way you can just hurry and warm it up in the butter and not worry about anything being under cooked. But like others have said it only takes just a few minutes. You should have no problem with it.

post #8 of 8
Thread Starter 
Thank you very much for all your input. We have a hundred resos in a small trattoria style restaurant with 40 seats. I will make this work. Happy new year to everyone!
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