Vegetables a La Grecque With Sauteed Shrimp Recipe

Name: Vegetables a La Grecque With Sauteed Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons honey; 1 cup dry 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; 3 fresh lemon slices, 1/4-inch thick; 1 dried arbol chile; 12 white mushrooms; 2 cups cauliflower florets (from 1 large head); 6 baby artichokes, outer leaves removed and trimmed, cut in half lengthwise; 12 baby carrots, trimmed and scrubbe; 16 white pearl onions, peeled; 4 baby fennel, trimmed, cut in half lengthwise (cut into quarters if on the larger side); ½ cup extra virgin olive oil, plus; 1 tablespoon extra virgin olive oil, for sauteeing the shrimp; ⅛ teaspoon sea salt; 12 medium shrimp, tail-on, peeled and deveined; salt; freshly cracked black pepper

Servings: persons

2 tablespoons honey
1 cup dry 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
3 fresh lemon slices, 1/4-inch thick
1 dried arbol chile
12 white mushrooms
2 cups cauliflower florets (from 1 large head)
6 baby artichokes, outer leaves removed and trimmed, cut in half lengthwise
12 baby carrots, trimmed and scrubbe
16 white pearl onions, peeled
4 baby fennel, trimmed, cut in half lengthwise (cut into quarters if on the larger side)
½ cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil, for sauteeing the shrimp
⅛ teaspoon sea salt
12 medium shrimp, tail-on, peeled and deveined
salt
freshly cracked black pepper

1
In a 12- to 13-inch saute pan, combine the honey, wine, vinegar, broth, saffron, star anise, coriander seeds, thyme, bay leaves, lemon and chile.
2
Bring to a boil.
3
Add the mushrooms, cauliflower florets, artichokes, carrots, onions and fennel.
4
Reduce the heat to a simmer, cover and cook for about 10 minutes, until just tender.
5
Pour the vegetables and the poaching liquid into a large bowl.
6
Add one-half cup olive oil and salt.
7
Allow the mixture to cool to room temperature, or refrigerate until ready to serve.
8
Before serving, allow the vegetables to come back to room temperature.
9
Just before serving, season the shrimp with a pinch of salt.
10
Heat the remaining olive oil in a medium skillet, and saute the shrimp over high heat until pink, about 2 minutes, being careful not to overcook.
11
Divide the vegetables evenly among each of four plates, and place three shrimp over each serving.
12
Spoon a little of the poaching liquid over each serving, and garnish with a little freshly cracked pepper if desired.
13
Serve immediately.

1012

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 dry white wine, 3 tablespoons white wine vinegar, ½ cup chicken broth, and more.

Yes, Vegetables a La Grecque With Sauteed Shrimp 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.

Vegetables a La Grecque With Sauteed Shrimp

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