Vegetables à La Grecque With Sautéed Shrimp
- Ready In:
- 35mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
- 2 tablespoons honey
- 1 cup dry white wine
- 3 tablespoons white wine vinegar
- 1⁄2 cup chicken broth
- 1 pinch saffron
- 1 star anise
- 1 tablespoon coriander seed
- 1 sprig thyme
- 2 bay leaves
- 3 fresh lemon slices, 1/4-inch thick
- 1 dried arbol chile
- 12 white mushrooms
- 2 cups cauliflower florets (from 1 large head)
- 6 baby artichokes, outer leaves removed and trimmed, cut in half lengthwise
- 12 baby carrots, trimmed and scrubbe
- 16 white pearl onions, peeled
- 4 baby fennel, trimmed, cut in half lengthwise (cut into quarters if on the larger side)
- 1⁄2 cup extra virgin olive oil, plus
- 1 tablespoon extra virgin olive oil, for sauteeing the shrimp
- 1⁄8 teaspoon sea salt
- 12 medium shrimp, tail-on, peeled and deveined
- salt
- freshly cracked black pepper
directions
- In a 12- to 13-inch sauté pan, combine the honey, wine, vinegar, broth, saffron, star anise, coriander seeds, thyme, bay leaves, lemon and chile.
- Bring to a boil.
- Add the mushrooms, cauliflower florets, artichokes, carrots, onions and fennel. Reduce the heat to a simmer, cover and cook for about 10 minutes, until just tender.
- Pour the vegetables and the poaching liquid into a large bowl.
- Add one-half cup olive oil and salt.
- Allow the mixture to cool to room temperature, or refrigerate until ready to serve.
- Before serving, allow the vegetables to come back to room temperature.
- Just before serving, season the shrimp with a pinch of salt.
- Heat the remaining olive oil in a medium skillet, and sauté the shrimp over high heat until pink, about 2 minutes, being careful not to overcook.
- Divide the vegetables evenly among each of four plates, and place three shrimp over each serving.
- Spoon a little of the poaching liquid over each serving, and garnish with a little freshly cracked pepper if desired.
- Serve immediately.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>