Picture this same girl bouncing up and down in her chair saying "mmm mmm" until one of her roommates laughed at her. Loudly. But she didn't care, and instead ripped off another piece of her pain au levain and ate with a smile on her face.
Ladies and gentlemen, that girl was me, and this was my dinner:
I have to admit, this is in the top three things I've ever made. I thought up the recipe last night and hoped it would come together well, and it did. It certainly did. This dish included the most aromatic poaching liquid with background hints of wine, anise and crisp citrus.
That wasn't even the best part. Shrimp so delicately cooked that they almost melted away in my mouth, infused with the aforementioned poaching liquid and served just warm enough to let those flavors shine.
It was perfection. Absolute food perfection. I implore you to make this.
Wine poached shrimp
- 1/2lb large shrimp, peeled and de-veined
- 1 cup white wine
- 1/2 cup water
- 1 shallot, thinly sliced
- 1 small fennel bulb, thinly sliced
- 1/2 lemon, cut into 2 wedges
- 2 garlic cloves
- 1 tsp whole peppercorns
- 1 bay leaf
- 1/2 tsp thyme
- 1 tbsp butter
- Salt, to taste
- Parsley, for garnish
- Bring wine, water, fennel, shallot, garlic, and peppercorns to a boil in a large sauce pan. Bring to a simmer and cook for about 10 minutes, or until fennel is soft.
- Add shrimp, then cover and allow to cook for 3 minutes. Flip shrimp, cover and cook for another minute, or until shrimp are pink and firm. Remove with a slotted spoon and set aside in a covered bowl.
- Bring liquid back up to a boil and simmer until liquid is reduced by at least half. Add butter and stir until melted. Remove bay leaf, garlic and lemon. To serve, place shrimp on top of fennel mixture and top with sauce and a sprinkle of parsley.