CREAMY SHRIMP WITH SAFFRON RICE
johnpleshettemealoftheweek.com
THIS RECIPE COMBINES TWO TECHNIQUES: A VELOUTÉ MADE WITH SHRIMP STOCK AND SAUTÉED SHRIMP.
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Cooking tools:
- Mortar and pestle
- Fine-mesh sieve
- Oven
- Stove
- Saucepan
- Baking dish
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Serving platter
- Paper towel
Ingredients
- 1 lb LARGE SHELL-ON SHRIMP (4 SHRIMP/PERSON)
- 1 LEEK
- 3 CELERY STALKS
- 6 GARLIC CLOVES
- 1 tbsp FENNEL SEEDS
- 2 BAY LEAVES
- 1/2-INCH COIN OF FRESH GINGER
- 1 tbsp WHITE PEPPERCORNS
- 3 SPRIGS OF FRESH THYME
- 3 cups WHITE WINE
- FRESH TARRAGON AND/OR CHIVES
- 1 cup LONG GRAIN RICE (I USE UNCLE BEN'S)
- 1 MEDIUM RED ONION
- 1 tsp SAFFRON
- 2 cups CHICKEN STOCK
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