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1
Preheat a grill to medium-high.
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2
Shrimp-Lemon Butter Sauce: Combine the wine, lemons, shallots, and garlic in a medium saucepan and bring to a boil.
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3
Reduce the heat to medium-low and simmer until reduced by half, about 20 minutes, stirring occasionally and mashing the lemons with the back of a spoon to break up into pieces.
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4
Add the cream and cook until reduced by half, about 3 minutes.
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5
Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.
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6
Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
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7
Add the salt and pepper, and whisk to blend.
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8
Remove from the heat and strain, pressing down with the whisk, through a fine mesh strainer, into a small bowl.
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9
Fold in the parsley and cover to keep warm.
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10
Season the shrimp with the Essence.
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11
Melt the remaining 1 teaspoon of butter in a medium-non-stick skillet over medium-high heat.
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12
Add the shrimp and cook, stirring, until pink and cooked through, about 3 minutes.
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13
Remove from the heat and fold into the sauce.
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14
Serve immediately with the pompano.
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15
Combine the oil and Essence in a small bowl, and lightly rub both sides of each fillet with the mixture.
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16
Place the fish, flesh side-down on the grill and cook for 2 minutes.
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17
Turn the fillets 1/4-turn to make decorative grill marks and cook an additional 2 minutes.
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18
Turn and cook skin side-down until fish flakes easily, about 4 minutes.
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19
Remove from the grill and place on 4 serving plates.
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20
Top with the butter sauce, and serve immediately.
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21
(Alternately, the fish can be cooked in the oven.
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22
Preheat the oven to 375 degrees F. Place the seasoned fish on a non-stick baking sheet and roast until golden brown and cooked through, 10 to 12 minutes.)
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23
Trim the leeks, discarding the green tops.
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24
Cut into thin strips and place in a bowl of ice water.
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25
Soak for 5 minutes to remove any grit, then drain.
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26
Place in a clean bowl of ice water and soak again for 5 minutes.
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27
Drain well.
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28
Combine the stock, wine, lemon peel, bay leaves, and pepper in a medium saucepan.
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29
Bring to a boil.
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30
Reduce the heat to medium-low.
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31
Add the leeks and simmer until tender, about 10 minutes.
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32
Remove from the heat and let the leeks sit in the poaching liquid for 10 to 15 minutes.
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33
Drain in a fine mesh strainer.
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34
Discard the bay leaves and reserve the poaching liquid, as desired, for another use.
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35
Set aside the leeks until ready to serve.
