© Martin Morrell
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

Here, Luca Cerato poaches shrimp in the juniper-and-chamomile-spiced Belgian-style blond ale made by the CitaBiunda brewery. The shrimp are so richly flavored and delicious that they need little enhancement beyond the blanched asparagus and simple saffron-cream sauce he serves with them. (They would also be great served chilled, with cocktail sauce.) Slideshow: Amazing Shrimp Recipes

How to Make It

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.

Step 2    

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.

Step 3    

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.

Step 4    

Spoon the saffron sauce into shallow bowls, top with the blanched asparagus and poached shrimp and serve.

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