Valentine's Royal Red Shrimp

Valentine's Royal Red Shrimp

20 Head-On Jumbo Royal Red Shrimp

1 head Fennel

1 Yellow Squash

1 Zucchini

1 large Red Onion

1 Red Bell Pepper

1 Leek, white part only, washed

1 Yellow Bell Pepper

2 Mirliton

2 cups Baby Spinach

4 Lemons

2 Shallots, peeled

1 sprig fresh Thyme

2 Sprigs fresh Rosemary

2 cups White Wine

8 oz. Unsalted Butter

splash Heavy Cream

½ c. Salad Oil

Salt, Black Pepper

Prep the Vegetables-

Julienne the fennel, the squashes, onion, leek, peppers, and mirliton. Toss the veg in the salad oil with some salt and pepper, roast in a 325' oven for 15 minutes, or until tender. Reserve

For the Sauce

Peel the lemons, place in a small saucepot with the thyme, half the rosemary and the wine. Reduce at a simmer until almost dry, add the cream, reduce the cream by half, slowly add the butter. Season with salt and pepper, strain. Finely chop the rest of the rosemary, fold into the sauce. Reserve

For the Shrimp

Peel the shrimp, leaving on the head and the tail, slightly butterfly to remove the vein. Place a large saute pan over medium high heat. Season the shrimp with black pepper and ver little salt (royal reds already have good salinity). Place a small amount of oil in the pan, sear the shrimp quickly on each side, remove from the pan. Add the roasted veg into the pan, toss in the spinach, season. Divide the veg into four large bowls, arrange 5 shrimp on each, drizzle with the sauce.


Noon Cooking - February 10, 2011