|
|
Article: Poached shrimp with beurre blanc and spinach
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- December 3, 2008
CopyrightCopyright 2008 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
|
Serves 4
Get a head start by cooking the spinach in advance; make the
sauce while you poach the shrimp. Beurre blanc is a classic French
butter sauce that begins with white wine and ends with lots of
butter.
SHRIMP
2 bunches (10 ounces each) fresh spinach, rinsed and stemmed
1 pound large shrimp (16 to 20), shelled
1/4 cup dry vermouth
4 cups water
2 bay leaves
2 sprigs flat-leaf parsley, stems only
1 slice onion
1 slice lemon
1 clove garlic, peeled
1 teaspoon coarse sea salt
1/2 teaspoon black peppercorns
1.Heat a large skillet over high heat. When it is hot, add the
spinach and cook, stirring constantly, until the spinach wilts. Set
a colander over a bowl. Tip the spinach into it; rinse ...