Butter Poached Shrimp With Ginger, Garlic, Cilantro, and Basil
- 2 – 340 gram/12 oz bags Shrimp Peeled and Deveined (31-40, or 26-30) *see tip
- 3 Tbsp/48 gr Ginger finely minced (pureed)
- 3 Tbsp/48 gr Cilantro finely minced
- 3 Tbsp/48gr Basil finely minced
- 3 Tbsp/48gr Garlic finely minced (pureed)
- 1/4 cup/57gr/2oz Butter
- 1/4 cup/57gr/2oz Olive oil
- Juice of half of a medium-sized lime
- 1/2 tsp lime zest (approximately 1/2 lime)
- Salt and pepper to taste
- Large bowl
- 9×13 oven proof baking dish
- small bowl
Cut a baguette into 3/4″ slices and toast in the oven until slightly golden. You could spread oil or butter on the baguette slices before placing in the oven if you prefer. I leave mine plain toasted. You may also choose not to toast the baguette.
Add the shrimp to a 9×13 oven proof baking dishI have made this dish by preparing fresh ingredients. I like to use these ready-made ingredients for when I am in a hurry which are available at my local grocery.
Garlic, Basil, Cilantro, and Ginger are ingredients that I usually have in the refrigerator, however sometimes those extra 5 minutes spent chopping would be better spent elsewhere. Like enjoying my guests for instance 😉
Melt the butter and pour into a small bowl.Add the oil into the butter. I know this seems like a lot of butter and oil. It is important to keep them in this recipe as the butter, oil and herbs are poaching the shrimp and keeping the shrimp tender and moist while under the broiler
Measure out the Cilantro,
Ginger,Garlic,and Basil. Finely grate half of a washed lime to remove the zest. Add the zest and juice of one half to the butter and oil.
Add all the ingredients and stir to combineIt may look a little separated. That’s okPour over the shrimpSpread evenly in the baking dish place on the rack placed in the center of the oven (I pulled these back out of the oven to take this picture which is why they look a little pinkish) Broil shrimp in the oven for 7-10 minutes depending on your broiler. Stir the shrimp every 2 minutes while under the broiler. You will know when the shrimp are ready when they are no longer grey and translucent but are pinkish and opaque (white).Ready! Remove from the oven place into a serving bowl along side of the baguette rounds. Use a spoon to scoop the shrimp and sauce on to the baguette. Sorry, we were hungry and I forgot to take a picture… 😉
- Shrimp should be cooked immediately once thawed.
- If your bag of frozen shrimp has 31/40. It means you will have a count of 31 to 40 shrimp per pound. 26/30 is 26 to 30 shrimp per pound and so on.
- Don’t overcook the shrimp, they can get tough very quickly. Every oven is different and you will need to keep a close eye on the oven while they are in there.
My family has even asked to have this for dinner served over rice.