Butter Poached Texas Wild Caught Brown Shrimp

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Butter Poached Texas Wild Caught Brown Shrimp

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Butter poached Gulf shrimp on a bed of citrus pico de gallo with a grapefruit gastrique. This recipe comes from Chef Kevin Bryant of Eleven XI. Watch the video here. Go Texan and support eating local!


  • 5 Texas Gulf Shrimp
  • Butter
  • Peppers


  • 1 cup diced tomatoes
  • 1/4 cup diced red onions
  • 1 bunch cilantro chopped
  • 1/4 cup orange juice
  • Salt and pepper to taste
  • 2 cups fresh grapefruit juice
  • 1/2 - 3/4 cup sugar depending on sweetness of grapefruit
  • 1/2 cup red wine vinegar

Recipe Info

  1. Combine juice and sugar and cook over med high heat until sugar starts to turn a caramel color. Turn off heat and slowly add vinegar. Be very cautious of the steam rising when added.
For the Shrimp:
  1. Lightly season shrimp with salt and pepper. Sauté over med heat using 1 T unsalted butter.
For Plating:
  1. Quickly sauté the pico until warm, place the shrimp on top of the pico and drizzle sauce over the top and enjoy!

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