Sourcing: I have always bought Gulf Shrimp (and have never wanted Asian shrimp. aside from their flavor, i hear very bad things about asian farmed fish practices.)Is Gulf Shrimp on anybody's No No list these days?
I have always used a court bouillon. Today i saw a Butter poached technique from Michael ruhlman.It seems a bit decadent though i'm thinking maybe it would be well balanced by a tomato mixture- for acid. Have you done butter poached shrimp and what did you serve it with and what did you think? Thx much!
You deserve a cookie.
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better -- including recipes, how-tos, and exclusives and great gift ideas from Provisions, our kitchen and home shop.