Ale-Poached Shrimp with Saffron Sauce

By DreiFromBK

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

Details

Servings 4
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

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 moderate 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.