Page 10 - Gears and Ears June 2013

Recipe of the Month

Ale-Poached Shrimp with Saffron Sauce

Ingredients

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 scallions, white and light green parts only, thinly sliced
2 cups heavy cream
2 cups vegetable stock or low-sodium broth
Pinch of saffron threads
Kosher salt
Freshly ground black pepper
Two 12-ounce bottles Belgian-style blond ale, such as Leffe
1 1/4 pounds shelled and deveined large shrimp, tails left on
1 pound thick asparagus—woody ends trimmed, tips halved lengthwise
and stalks thinly sliced crosswise

TOTAL TIME: 45 MIN
SERVINGS: 4

Here, Luca Cerato poaches shrimp in the juniper-and-chamomile-spiced Belgian-style blond ale made by the
CitaBiunda brewery. The shrimp are so richly flavored and delicious that they need little enhancement beyond the
blanched asparagus and simple saffron-cream sauce he serves with them. (They would also be great served chilled,
with cocktail sauce.)

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 moder-
ate 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.

Make Ahead: The saffron sauce can be refrigerated overnight and gently reheated before serving; add a little water
or vegetable stock, if necessary.

Suggested Pairing:
A blond ale like CitaBiunda’s Mary or Leffe from Belgium (which is exported to the US) would be delicious with this