Ale-Poached Shrimp with Saffron Sauce

Name: Ale-Poached Shrimp with Saffron Sauce
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp. unsalted butter; 1 tbsp. extra-virgin olive oil; 2 scallions; 2 c. heavy cream; 2 c. vegetable stock or low-sodium broth; 1 bunch saffron threads; kosher salt; Freshly ground black pepper; 24 oz. Belgian-style blond ale, such as Leffe; 1 1/4 lb. shrimp; 1 lb. asparagus

Published: Mar 16, 2013

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Yields:

Total Time:

45 mins

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Luca Cerato poaches shrimp in Belgian-style blond ale. The shrimp are so richly flavored and delicious that they need little enhancement beyond the blanched asparagus and simple saffron-cream sauce he serves with them.

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Ingredients

1 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
2 scallions
2 cups heavy cream
2 cups vegetable stock or low-sodium broth
1 bunch saffron threads
kosher salt
Freshly ground black pepper
24 oz. Belgian-style blond ale, such as Leffe
1 1/4 lb. shrimp
1 lb. asparagus

Directions

1. Step 1In a medium saucepan, melt butter in extra-virgin olive oil. Add scallions and cook over moderate heat until softened, about 2 minutes. Add heavy cream, vegetable stock and saffron and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until sauce is reduced to 1 3/4 cups, about 15 minutes. Strain sauce through a fine sieve into a small saucepan and season with salt and pepper. Keep saffron sauce warm over low heat, stirring occasionally.
2. Step 2Meanwhile, in a large, deep saucepan, bring ale just to a simmer. Add shrimp and poach over moderate heat until they are just cooked through, about 3 minutes. Using a slotted spoon, transfer shrimp to a plate, pat dry and season with salt and pepper.
3. Step 3In a medium saucepan of salted boiling water, blanch asparagus pieces until they are crisp-tender, about 2 minutes. Using a slotted spoon, transfer asparagus to paper towels to drain.
4. Step 4Spoon saffron sauce into shallow bowls, top with blanched asparagus and poached shrimp and serve.
  
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