Shrimp Sauté St. Tropez
Chris Kerageorgiou has a wonderful way with shrimp, adding Ricard, an anise-flavored liqueur, for this “St. Tropez” dish. Remove the shells and legs on the bodies of the shrimp, and the long whiskers, but leave the tail and head shells so that each shrimp looks whole.
Ingredients
- Shrimp and Sauce
- Shrimp - 32 large, back shells peeled, deveined; head and tail shells remaining
- Olive Oil - 2 tablespoons
- Shallots - 2, chopped
- Garlic Cloves - 2, chopped
- Ricard - 1/2 ounce
- Heavy (whipping) cream - 1 cup
- Juice of 1/2 lemon
- Vegetable Garnish
- Carrot - 1, diced
- Leek - 1, white part only, cleaned and diced
- Red Onion - 1 small, diced
- Zucchini - 1 small, diced
- Beans - 8 string
- Fresh fennel - 2 sprigs, diced
- Unsalted Butter - 1/4 cup
- Ricard Liqueur - 1 teaspoon
- Tomato - 1/2, peeled, seeded, and diced
- Ricard - 1/4 tablespoon
- Fennel Fronds - 4
Instructions
To prepare the shrimp and sauce: Dry the shrimp thoroughly. Sauté the shrimp in the oil in a large skillet for about 1 minute. Add the shallots and garlic and sauté until softened and translucent. Add the Ricard and stir up the glaze from the bottom of the pan. Remove the shrimp and set aside; add the cream and lemon juice to the pan, whisking gently to combine. Cook about 5 minutes to reduce until the sauce is slightly thickened. Season with salt and pepper.
To prepare the vegetable garnish: Bring a saucepan of lightly salted water to a boil. Add the carrot, leek, red onion, zucchini, string beans, and fennel in a saucepan and blanch for about 1 minute. Drain on paper towels. Melt the butter in a sauté pan and sauté the vegetables until glazed, 1 to 2 minutes. Add the Ricard and blend.
To serve: Put the shrimp back into the sauce and reheat. Arrange the shrimp around the outside edges of the serving plates. Add the diced tomato and the 1/4 tablespoon Ricard to the sauce and simmer 1 minute. Spoon the sauce over the shrimp and in the center of the plates. Garnish with vegetables and fennel fronds
