| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Essnce09 |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Flour |
| 1 |
tb |
Unsalted butter; softened |
| 3/4 |
c |
Dry white wine |
| 3/4 |
c |
Water |
| 1 |
tb |
Chopped shallots |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Salt |
| 1 |
lg |
Pinch White pepper |
| 10 |
lg |
Tail-on shrimp; peeled and deveined |
| 2 |
tb |
Italian Roma tomatoes; diced |
| 1 1/2 |
ts |
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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