Poached shrimp with vin blanc, roma tomatoes with thyme

2 servings

Ingredients

Quantity Ingredient
1.00 tablespoon flour
1.00 tablespoon unsalted butter; softened
¾ cup dry white wine
¾ cup water
1.00 tablespoon chopped shallots
1.00 bay leaf
½ teaspoon salt
1.00 large pinch white pepper
10.00 large tail-on shrimp; peeled and deveined
2.00 tablespoon italian roma tomatoes; diced
1½ teaspoon packed fresh thyme leaves
2.00 thyme sprigs

Directions

In a small bowl, combine the flour and butter. Using a fork, work it into a paste. (This paste is called beurre manie.) At this point you can refrigerate it until needed. In a small saucepan combine wine, water, shallots, and bay leaf. Season with 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 ½ of the beurre manie. As the beurre 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. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2229 broadcast 08-05-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-26-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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