Poached Shrimp With Vin Blanc, Roma Tomatoes With Thyme

Recipe Ingredients

1 tablespoon	15ml	Flour
1 tablespoon	15ml	Unsalted butter - softened
3/4 cup	177ml	Dry white wine
3/4 cup	177ml	Water
1 tablespoon	15ml	Chopped shallots
1		Bay leaf
1/2 teaspoon	2.5ml	Salt
1		White pepper
10		Tail-on shrimp - peeled and deveined (large)
2 tablespoons	30ml	Italian Roma tomatoes - diced
1 1/2 teaspoons	7.5ml	Packed fresh thyme leaves
2		Thyme sprigs

Recipe Instructions

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 1/2 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.

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

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