Recipe by Chef Kate
From Craig Strong, chef de cuisine, Ritz-Carlton, Huntington Hotel & Spa, by way of the LA Times. Time does not include cooling time.
- 2 tablespoons honey
- 1 cup dry white wine
- 3 tablespoons white 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 white 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 white 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
- freshly cracked black pepper
Directions See How It's Made
- 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.
- Bring to a boil.
- 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.
- Pour the vegetables and the poaching liquid into a large bowl.
- Add one-half cup olive oil and salt.
- Allow the mixture to cool to room temperature, or refrigerate until ready to serve.
- Before serving, allow the vegetables to come back to room temperature.
- Just before serving, season the shrimp with a pinch of salt.
- 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.
- Divide the vegetables evenly among each of four plates, and place three shrimp over each serving.
- Spoon a little of the poaching liquid over each serving, and garnish with a little freshly cracked pepper if desired.
- Serve immediately.