Butter-Poached Shrimp

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4

  • 1 pound peeled and deveined shrimp
  • 2 teaspoons Creole seasoning mix
  • 1 bunch green onions, washed and trimmed
  • 1 stick butter
  • 1 tablespoon minced garlic
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon freshly grated lemon zest
  • 1 pint cherry tomatoes, diced
  • 6 ounces sharp Cheddar, shredded
  • salt and pepper to taste
  • hot cooked rice, toasted French bread, for serving

Butter-Poached Shrimp

Butter-Poached Shrimp

Click image to enlarge



Toss shrimp with Creole seasoning and set aside for 10 minutes. Thinly slice white parts of green onions; slice and set aside green tops.

Melt butter in a large saucepan over medium heat; add sliced onion and cook, stirring often, until onion is soft and translucent, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes.

Stir in lemon juice and zest, then stir in seasoned shrimp and any accumulated liquid, cover, and cook for 5 minutes or until shrimp are just cooked through, stirring once. Add tomatoes and stir; sprinkle Cheddar evenly over dish,, cover, and remove from heat.

Let sit undisturbed for 5 minutes. Garnish with green onions, season to taste with salt and pepper, and serve hot over rice with plenty of toasted French bread.


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