Glazed Shrimp with Five-Spice, Blanche de Chambly, Saffron and White Chocolate Sauce
Serves 4
Ingredients
- 1½ cups heavy cream (35%)
- 3 oz. white chocolate
- 1 tbsp. five-spice powder
- Zest from 1 lemon
- 12 shrimps (21/25)
- Salt and pepper
- Saffron (or coriander)
- 1 1/3 cups Blanche de Chambly beer
- ½ oz. shallots
Warm Salad
- ½ lb. zucchini
- 2 tsp. cider vinegar
- 2 tbsp. olive oil
- Salt and pepper
- 1 tbsp. chives, snipped
- 1/2 oz. red bell pepper
Directions
Soften shallots in olive oil in a pot, being careful not to brown. Add lemon zest, beer, saffron, and 5-spice powder and reduce by three-quarters. Add cream and reduce until thick. Remove from heat and stir in white chocolate. Strain and season. Heat olive oil in a pan and sauté shrimp 3 to 4 minutes until colored, being careful not to overcook. Set aside.
Zucchini Salad
Slice bell pepper and zucchini into julienne strips and set aside. Combine cider vinegar, salt, pepper, and olive oil, then add chives. Toss zucchini and bell peppers in dressing and set aside.
Presentation
Skewer shrimp onto brochettes. Arrange salad on a plate and place shrimp brochettes on top. Spoon sauce over shrimp and serve.
Source: Paul-André Brassard – Chef Fourquet Fourchette
