A question about a recipe: Sautéed Shrimp with Lemon, Garlic, and Parsley

I have a question about the recipe "Sautéed Shrimp with Lemon, Garlic, and Parsley" from Nicole Franzen. Do you melt the butter before adding it the pan with shrimp or do you melt it In the pan with shrimp

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  • Posted by: Jenna
  • March 3, 2019


Ttrockwood March 3, 2019
Don’t melt before adding
When you add the butter (solid) to the pan at the end with the other few ingredients and mix all together it makes a little pan sauce of sorts and the butter holds it together
LE B. March 3, 2019
maybe you didn't read to the end? your answer is just 2 sentences before the end.
Jenna March 3, 2019
This is the end it does not state if you add butter pre- melted , or turn off heat, or finish cooking shrimp with butter so it melts“Then finish with a handful of fresh chopped parsley, the juice of the lemon, and three tablespoons of butter. Serve hot with a baguette for dipping.” I did read it.. you don’t have to answer me if you think my question is ignorant..I guess being condescending comes easier to you then being helpful
LE B. March 3, 2019
oh, i get it now. no food rules on this one/ but don't bother to melt it. the colder the butter added[not frozen though]the more emulsified/thicker the sauce . it's 'beurre blanc' kind of thing: cook down the acid [wine, lemon jce, etc]to a skim; add cold butter,whisking to blend:boom; "Beurre blanc ". but if you don't want that, just add room temp to cold butter, stir to blend;serve.
Jenna March 3, 2019
Thank you
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