Look for the seal.

Lemongrass and Ginger Butter Poached Shrimp



– 1 tablespoon water – 1/2 cup (1 stick) cold Real California unsalted butter, cut into 8 slices – 1 tablespoon minced fresh ginger – 1 tablespoon minced fresh lemongrass or lemongrass paste – 2 cloves garlic, minced – 1 teaspoon soy sauce – Pinch red pepper flakes – 1 pound large raw peeled shrimp – Salt – Cooked rice, for serving – Lemon zest, for garnish – Sliced scallions or chopped chives, for garnish
Find real california milk products near you
Find & Buy


Prep time: 15 minutes

Cook time: 10 minutes

In a small saucepan over medium heat, bring water to a simmer. One slice at a time, add butter, whisking constantly and only adding more butter when previous piece has been incorporated. Whisk in ginger, lemongrass, garlic, soy sauce, and red pepper flakes and cook 1 minute. Add shrimp and stir to coat. Simmer, gently stirring occasionally, until shrimp is cooked through, 5 to 7 minutes. Add salt to taste.

Arrange rice on plates or a platter and top with shrimp mixture. Garnish with lemon zest and scallions and serve.

Per Order:

Serves 4