Butter Poached Shrimp

Dinner was phenomenal. I know that sounds a little conceited but it honestly was one of those meals that I am so proud of myself for making. After the first bite I looked at Husband and said ?My mouth is so happy.? No joke. Every flavor came out just right and worked so well with the opposing flavors. It took about 25 minutes to completely cook everything which wasn?t too bad at all.

I plan on putting each dish in a separate entry simply because if you?re searching for a recipe (I like to think that people actually get on my blog and search for a recipe) it?ll make the search easier. I will cheat and put the same picture up for each entry though!

((Link to Parmesan Herbed Orzo, Link to Roasted Lemon Pepper Broccoli))

Butter Poached Shrimp
Source: Adapted from Rachel Ray

35 or so Shrimp (I used frozen, tail still on shrimp)
1 cup Butter
3 tbsp Water
½ tbsp Dried Thyme
Cayenne Pepper
Salt

Sprinkle the shrimp with the salt and cayenne, and set aside.
In a shallow pan, bring the 3 tbsp of water to a boil and add in the butter. Once melted, add in the thyme and stir together.
Once melted, add the shrimp to the butter mixture in a single layer. Cook on the first side for about 2 minutes, flip them and continue to cook until cooked through (since mine were frozen, precooked, I cooked until they were heated through completely).
Serve alongside the remaining butter sauce.