When writing a recipe for shellfish, I often say that you can serve it with clarified butter. Having grown up all over the Gulf coast, that's a normal sounding thing to me but after talking to my friend yesterday I realized many people have no idea what that is and decided today I would tell you...
How to clarify butter...
Place butter in top of a double boiler over hot water. Let stand just until the butter melts. When the whey (the milky sediment) separates, pour off the clear fat, slowly, into a serving bowl. That's your clarified butter. Discard the whey. It's excellent with boiled shrimp and lobster.
How to clarify butter...
Place butter in top of a double boiler over hot water. Let stand just until the butter melts. When the whey (the milky sediment) separates, pour off the clear fat, slowly, into a serving bowl. That's your clarified butter. Discard the whey. It's excellent with boiled shrimp and lobster.
I didn't know that. I just melted butter. However, my poison of choice with shrimp, can't afford lobster, is cocktail sauce. The more loaded with horseradish the better....
ReplyDeleteButter is the secret to life! What doesn't taste good with butter? Even butter tastes good with butter - no, I don't use a lot, but when I do, I really enjoy it.
ReplyDeleteI used to just melt it and add a squirt of fresh lemon juice in it and go dipping!
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That is interesting. I have never heard of clarified butter. Now I have! Glad you are feeling better and recovered from the flu.
ReplyDeleteNice Post! Thanks for sweet tips. I am happy read your article.
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