Ingredients
2 Tbsp. fresh lemon juice
60 ml dry white wine
2 to 3 Tbsp. water as needed
450 grams salted butter, cold, cut into cubes
Preparation
In a saucepan, combine lemon juice, white wine, and water. Bring to a gentle simmer and reduce by half. Lower heat to very low. Begin whisking in cold butter, one piece at a time, allowing each to emulsify before adding the next. Maintain a temperature between 120°F and 135°F. Do not allow the mixture to simmer once the butter is incorporated. Once fully emulsified, keep warm at this gentle range.
To Poach Shrimp
Add shrimp with tails to the beurre monté. Poach gently for 30 minutes to 1 hour, maintaining between 120°F and 135°F, depending on shrimp size and desired tenderness. Shrimp will be exceptionally tender and cooked through. Serve immediately.
This is an extra recipe from the Mayport Shrimp article published in the May 2026 issue.