Vegetables à La Grecque With Sautéed Shrimp

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons honey
• 1 cup dry wine
• 3 tablespoons wine vinegar
• 1/2 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 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 pearl onions, peeled
• 4 baby fennel, trimmed, cut in half lengthwise (cut into quarters if on the larger side)
• 1/2 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil, for sauteeing the shrimp
• 1/8 teaspoon sea salt
• 12 medium shrimp, tail-on, peeled and deveined
• salt
• freshly cracked black pepper

Recipe

• 1 in a 12- to 13-inch sauté 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. reduce the heat to a simmer, cover and cook for about 10 minutes, until just tender.
• 4 pour the vegetables and the poaching liquid into a large bowl.
• 5 add one-half cup olive oil and salt.
• 6 allow the mixture to cool to room temperature, or refrigerate until ready to serve.
• 7 before serving, allow the vegetables to come back to room temperature.
• 8 just before serving, season the shrimp with a pinch of salt.
• 9 heat the remaining olive oil in a medium skillet, and sauté the shrimp over high heat until pink, about 2 minutes, being careful not to overcook.
• 10 divide the vegetables evenly among each of four plates, and place three shrimp over each serving.
• 11 spoon a little of the poaching liquid over each serving, and garnish with a little freshly cracked pepper if desired.
• 12 serve immediately.