Poached shrimp with vin blanc, roma tomatoes with thyme
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | flour |
| 1.00 | tablespoon | unsalted butter; softened |
| ¾ | cup | dry white wine |
| ¾ | cup | water |
| 1.00 | tablespoon | chopped shallots |
| 1.00 | bay leaf | |
| ½ | teaspoon | salt |
| 1.00 | large | pinch white pepper |
| 10.00 | large | tail-on shrimp; peeled and deveined |
| 2.00 | tablespoon | italian roma tomatoes; diced |
| 1½ | teaspoon | packed fresh thyme leaves |
| 2.00 | thyme sprigs | |
Directions
In a small bowl, combine the flour and butter. Using a fork, work it into a paste. (This paste is called beurre manie.) At this point you can refrigerate it until needed. In a small saucepan combine wine, water, shallots, and bay leaf. Season with salt and a generous pinch of white pepper. Bring this mixture to a boil. Add the shrimp and stir. Allow the liquid to come back to a boil. As soon as the shrimp turn pink, remove them from the liquid and place on a warm plate.
Bring the poaching liquid back to a rolling boil. While whisking the hot liquid, add ½ of the beurre manie. As the beurre manie melts, the liquid will thicken. (If you want a thicker sauce, add more.) Turn down the heat and simmer for 5 minutes, stirring often. Add the tomatoes and fresh thyme. Adjust the seasonings and ladle the sauce over the shrimp. The shrimp should be nicely mounded on a warm service plate. Garnish with thyme sprigs. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2229 broadcast 08-05-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-26-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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