Garlic Butter and Tarragon Poached Shrimp

the Breville Test Kitchen

Garlic Butter and Tarragon Poached Shrimp

Name: Garlic Butter and Tarragon Poached Shrimp
Cook time: 900 s
Total time: 2100 s
Yield: Serves 2
Ingredients: 16 (8¾ oz) large shrimp - peeled, deveined and tails intact; 1¾ oz chilled unsalted butter - cut into small cubes; 1 tbsp finely chopped fresh tarragon; 1 clove garlic - crushed; Freshly ground black pepper - to season; Crusty bread; Salad greens; Chopped chives

Garlic Butter and Tarragon Poached Shrimp 1

the One° Precision™ Poacher

35 mins total time

15 mins active time

Medium

Serves 2

Ingredients

Measurements:

16 (8¾ oz) large shrimp
peeled, deveined and tails intact
1¾ oz chilled unsalted butter
cut into small cubes
1 tbsp finely chopped fresh tarragon
1 clove garlic
crushed
Freshly ground black pepper
to season

To serve

Crusty bread
Salad greens
Chopped chives

Instructions

1
Fill the pot of the Precision Poacher with water up to the POACH fill line.
2
Cover with the lid and insert probe through the vent. Press METHOD button to select POACH/BOIL. Press TEMPERATURE button to select 185°F. Press TIME button to select 20 minutes. Press START to preheat water.
3
While the water is preheating, put the shrimp into a vacuum bag or strong resealable bag. Add the butter, tarragon and garlic. Season with pepper. Vacuum seal the bag or seal the resealable bag, making sure all air is pressed out.
4
Once preheated the unit will beep. Drop the bag into the water ensuring it is submerged. Cover with the lid and insert probe. Press START.
5
Poach the shrimp for 15 minutes until cooked. They will change color and turn opaque when cooked. Cook for another 5 minutes, if needed.
6
Once cooked, remove the bag and snip the corner to pour the shrimp into 2 serving bowls. Drizzle over the garlic and tarragon butter, season. Serve with crusty bread, salad greens and chives.