Poached Shrimp with Vin Blanc and Roma Tomatoes with Thyme (Emeril Lagasse) |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 2 |
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Ingredients:
1 tablespoon flour |
1 tablespoon unsalted butter, softened |
3/4 cup dry white wine |
3/4 cup water |
1 tablespoon shallots, chopped |
1 bay leaf |
1/2 teaspoon salt, large pinch white pepper |
10 large tail-on shrimp, peeled and deveined |
2 tablespoons italian roma tomatoes, diced |
1 1/2 teaspoons packed fresh thyme leaves |
2 thyme sprigs |
Directions:
1. In a small bowl, combine the flour and butter. Using a fork, work it into a paste. (This paste is called buerre manie). At this point you can refrigerate it until needed. In a small saucepan combine the wine, water, shallots, bay leaf, 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 buerre manie. As the buerre 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.
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