Poached Shrimp and Garlic-Herbed Vegetables
|Source:||Chef Earnest Ouellett|
12 peeled and de-veined shrimp
1 quart water
1/2 cup white wine
1 stalk celery
1 bay leaf
Salt and pepper
Old Bay Seasoning, if desired
Blend all ingredients except shrimp together, and bring to a boil. Drop shrimp into boiling mixture for 2-3 minutes. Immediately place shrimp into an ice bath to stop the cooking process. Keep chilled.
|Preparation - Directions:||Vegetables
Juice of 1/2 lemon
1/4 cup olive oil, plus 1 T. butter
1/8 cup rice wine vinegar
1 tablespoon minced garlic
1 tablespoon fresh thyme leaves
1 tablespoon fresh dill leaves
10 button mushrooms
10 asparagus spears
10 baby carrots
1 head cauliflower, cut into florets
1 head broccoli, cut into florets
1. Bring pot of salted water to a rolling boil. Blanch carrots, cauliflower, broccoli, and asparagus until just tender. Quickly drop into ice bath to stop the cooking process.
2. Heat 10-inch sauté pan, add olive oil and garlic. Sauté just until the aroma rises, then carefully add rice wine vinegar and lemon juice. Reduce liquid by half, and add herbs. Sauté an additional minute, then add mushrooms. Continue cooking until mushrooms are soft. Pour mushrooms and liquid over blanched vegetables. Toss lightly and chill. Bring to room temperature before serving.
3. Serve with small cubes of toasted bread.