Subject: Shrimp a la Nage
From: Unicorn (unicorn@indenial.com)
Date: Thu Apr 03 2003 - 12:44:44 EST
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FOOD FUNNY
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Here's one from reader Mary Munarin:
As migration approached, two elderly vultures doubted they could make
the trip south, so they decided to go by airplane. When they checked
their baggage, the attendant noticed that they were carrying two dead
raccoons. "Do you wish to check the raccoons through as luggage?" he
asked.
"No, thanks," replied one of the vultures. "They're carrion."
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TODAY'S RECIPE
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"A la nage" is a French term meaning "swimming," and refers to dishes
with a large proportion of liquid - sort of a cross between a soup and
a stew. The secret to this dish is the shrimp stock made from the
shells, so be sure to buy shrimp with the shells on.
Shrimp a la Nage
1 Tbs (15 ml) extra-virgin olive oil
1 1/2 lbs (675 g) large shrimp, peeled and deveined,
shells reserved
2 shallots, finely chopped
2 Tbs (30 ml) brandy
2 cups (500 ml) chicken stock
4 cups (1 L) water
10 whole black peppercorns
2 Tbs (30 ml) finely chopped fresh ginger
1/2 tsp (2 ml) ground coriander
1 medium leek, white part only, cut into fine strips (julienne)
1 medium carrot, cut into fine strips (julienne)
1 small zucchini (courgette), cut into fine strips (julienne)
1/2 lb (225 g) fresh spinach leaves, cut into fine strips (julienne)
Chopped fresh chives for garnish
Heat the oil in a large pot over moderate heat and saute the shrimp
shells and scallions until the shells are bright pink and the shallots
are tender but not brown, about 10 minutes. Add the brandy and cook
for 1 minute. Add the chicken broth, water, peppercorns, ginger, and
coriander and bring to a boil. Lower the heat and simmer covered for
45 minutes. Strain the stock through a fine-mesh strainer or through
two layers of cheesecloth (muslin) and return to the pot. Bring the
stock to a simmer over moderate heat and add the shrimp, leek, carrot,
and zucchini. Simmer just until the shrimp turn pink and begin to
curl, about 3 minutes. Meanwhile, divide the julienned spinach
between 4 to 6 soup bowls. Arrange the shrimp over the spinach and
ladle the remaining stock and vegetables over the shrimp. Garnish
with chopped chives. Serves 4 to 6.
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