Shrimp With Vegetables Recipe

Name: Shrimp With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons honey; 1 cup white wine; 3 tablespoons white wine vinegar; ½ cup chicken broth; 1 pinch saffron; 1 star anise; 1 tablespoon coriander seed; 1 sprig thyme; 2 bay leaves; lemon; 1 dried chili; 12 mushrooms; 2 cups cauliflower florets; 6 baby artichokes, outer leaves removed and trimmed, cut in half lengthwise; 12 baby carrots, trimmed; 16 white pearl onions; 4 baby fennel bulbs, trimmed and cut in half lengthwise (or into quarters if large); ½ cup olive oil, plus; 1 tablespoon olive oil; ⅛ teaspoon salt; 12 shrimp, tail left on, peeled and de-veined; salt; pepper

Servings: persons

2 tablespoons honey
1 cup white wine
3 tablespoons white wine vinegar
½ cup chicken broth
1 pinch saffron
1 star anise
1 tablespoon coriander seed
1 sprig thyme
2 bay leaves
lemon
1 dried chili
12 mushrooms
2 cups cauliflower florets
6 baby artichokes, outer leaves removed and trimmed, cut in half lengthwise
12 baby carrots, trimmed
16 white pearl onions
4 baby fennel bulbs, trimmed and cut in half lengthwise (or into quarters if large)
½ cup olive oil, plus
1 tablespoon olive oil
⅛ teaspoon salt
12 shrimp, tail left on, peeled and de-veined
salt
pepper

1
In a large skillet combine first 11 ingredients (honey - chile) and bring to a boil over medium high heat.
2
Add vegetables (mushrooms - fennel); reduce heat to a simmer, cover and cook for 10 minutes or until tender.
3
Pour vegetables and liquid into a large bowl.
4
Stir in 1/2 cup olive oil and 1/8 teaspoon salt.
5
Let mixture cool to room temperature (***can be refrigerated at this point and brought back to room temperature before proceding).
6
Season shrimp with salt.
7
Heat remaining 1 tablespoon of oil in skillet and saute over high heat for 2 minutes or until shrimp is pink.
8
To serve: divide vegetables evenly among four plates and top with 3 shrimp per serving.
9
Spoon some of the poaching liquid over each serving and garnish with cracked pepper if desired.

1050

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons honey, 1 cup white wine, 3 tablespoons white wine vinegar, ½ cup chicken broth, and more.

Yes, Shrimp With Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions