Shrimp Sourcing and Poaching
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?
Poaching:
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!
http://www.splendidtable...
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4 Comments
The West Coast has excellent shrimp. I'm especially fond of Santa Barbara spot prawns which sometimes I can find live.
Take special note of the caveats about Lousiana and Gulf shrimp.
Meanwhile, poaching shrimp in butter sounds great to me.