Butter Poached Shrimp just sounds delicious and wait till you taste it. And the asparagus and the cauliflower rice are the perfect complement.
Preheat your oven to 400 Degrees.
We'll get the cauliflower rice ready while the oven preheats.
We're just going to break up any clumps in the cauli rice and season it and add some EVOO and mix it all up.
We'll trim the asparagus, dress it with EVOO and a little salt and put it in the oven after about 10 minutes. We want to give the cauli rice a head start.
We're going to add just a little water to a skillet. About a tablespoon, and then we're going to start adding butter a chunk at a time and stir it in with a whisk. We'll add it until we have about a cup of butter in the pan. We're going to keep the heat pretty low, because we don't want to boil the butter. We want to get it to about 160-170 degrees and then we'll add the shrimp.
The shrimp are going to cook pretty quick - about 4-5 minutes. We'll turn them over after a couple of minutes.
As soon as they turn pink, that's our sign that they're done. You can cut one in half to check, but pink is usually a pretty good sign.
I salt and pepper the shrimp and grate some lemon zest on the asparagus and the shrimp. I also add a little lemon juice to the skillet of shrimp when they're finished cooking and a small squirt of lime when I plate them.