Preparation:

Step 1: Melt the butter

Start by placing a medium skillet over medium heat. Add the unsalted butter and allow it to melt completely. You want the butter to melt gently, without browning. The butter serves as the base for poaching and will impart a luxurious, creamy flavor to the shrimp.

Step 2: Sauté the garlic

Once the butter has melted, add the minced garlic to the skillet. Cook the garlic for about 1 minute until it becomes fragrant. Be careful not to let the garlic burn, as this could make the dish taste bitter. Stir frequently to evenly distribute the garlic flavor throughout the butter.

Step 3: Add turkey broth and seasonings

Now it’s time to introduce the savory elements to the dish. Pour in the turkey broth, followed by the lemon juice, salt, and black pepper. Stir everything together and bring the mixture to a simmer. The broth helps balance the richness of the butter, while the lemon juice adds brightness and acidity, lifting the overall flavor.

Step 4: Poach the shrimp

Gently place the peeled and deveined shrimp into the skillet. Make sure they are fully submerged in the broth and butter mixture. Poach the shrimp for 3-4 minutes, flipping halfway through. You’ll know the shrimp are done when they turn pink and opaque. Be careful not to overcook them, as shrimp become tough and rubbery if left too long on the heat.

Step 5: Garnish and serve

Once the shrimp are cooked through, remove the skillet from the heat. Garnish the dish with freshly chopped parsley, which adds a pop of color and fresh herbal flavor. Serve the shrimp immediately while they are still warm.