Poached Shrimp With Vin Blanc, Roma Tomatoes With Thyme
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Essnce09 | 2 | Servings | |
INGREDIENTS
| 1 | T | Flour |
| 1 | T | Unsalted butter, softened |
| 3/4 | c | Dry white wine |
| 3/4 | c | Water |
| 1 | T | Chopped shallots |
| 1 | Bay leaf | |
| 1/2 | t | Salt |
| 1 | Pinch White pepper | |
| 10 | Tail-on shrimp, peeled and | |
| deveined | ||
| 2 | T | Italian Roma tomatoes, diced |
| 1 1/2 | t | Packed fresh thyme leaves |
| 2 | Thyme sprigs |
INSTRUCTIONS
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 1/2 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 146
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 15.3mg
Sodium: 590.9mg
Potassium: 101mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: <1g
Protein: <1g