Ale-Poached Shrimp with Saffron Sauce
Serving Size: 4
- 1 Tbsp unsalted butter
- 1.25 Pound shelled and deveined large shrimp, tails left on
- 24 Ounce Belgian-style blond ale, such as Leffe
- freshly ground black pepper
- kosher salt
- pinch of saffron threads
- 2 cup vegetable stock or low-sodium broth
- 2 cup heavy cream
- 2 scallion, white and light green parts only, thinly sliced
- 1 Tbsp extra virgin olive oil
- 1 Pound thick asparagus—woody ends trimmed, tips halved lengthwise and stalks thinly sliced crosswi
- In a medium saucepan, melt the butter in the extra-virgin olive oil. Add the scallions and cook over moderate heat until softened, about 2 minutes. Add the heavy cream, vegetable stock and saffron and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the sauce is reduced to 1 3/4 cups, about 15 minutes. Strain the sauce through a fine sieve into a small saucepan and season with salt and pepper. Keep the saffron sauce warm over low heat, stirring occasionally.
- Meanwhile, in a large, deep saucepan, bring the ale just to a simmer. Add the shrimp and poach over moderate heat until they are just cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to a plate, pat dry and season with salt and pepper.
- In a medium saucepan of salted boiling water, blanch the asparagus pieces until they are crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to paper towels to drain.
- Spoon the saffron sauce into shallow bowls, top with the blanched asparagus and poached shrimp and serve.
The saffron sauce can be refrigerated overnight and gently reheated before serving; add a little water or vegetable stock, if necessary.
Recipe Credit: Luca Cerato
Image Credit: Martin Morrell