Poached Shrimp and Asparagus
with Tarragon Vermouth Sauce
Poached Shrimp and Asparagus
with Tarragon Vermouth Sauce
Whether paired with shrimp, lobster or wrapped in prosciutto, asparagus and tarragon vermouth sauce are a dynamic duo. The trick to perfectly poached shrimp is controlling the temperature so they don’t cook or cool too quickly and become tough. This technique works like a charm, but to be extra sure, you can always cook an extra shrimp and check it before cooling. The other important factor is using a flavorful cooking liquid, or court bouillon (a light vegetable stock with white wine and citrus), which can be made ahead and kept in the freezer. Large white asparagus from Provence are perfect for this dish, but the season is short and they are extremely expensive, so just choose whichever asparagus look best at the market.
Difficulty:
Prep Time: 10 minutes
Cook time: 15 minutes
Serves 2 people
Ingredients:
12 ea. Shrimp (21-25 ct., deveined, in-shell)
20-25 med. Asparagus (about ½” at base)
2 cups Frisée, Mâche or other salad greens
2 cups Court Bouillon
1 Tbsp. Extra Virgin Olive Oil
Sea Salt & White Pepper or Esplette
1 ea. egg yolk
2 Tbsp. Grainy Mustard
2 tsp. Vermouth
1 tsp. Lemon Juice
6 Tbsp. Grapeseed Oil
2 Tbsp. Tarragon, chopped
Technique:
•Bring well-seasoned court bouillon to a boil. Rinse shrimp in cold water and drain.
•Blanche asparagus until tender (white: 6-7 min, green: 3-4 min) then chill in ice water.
Thursday, Mar 01, 2012