Vegetables a la grecque with sauteed shrimp. (Glenn Koenig / Los Angeles…)
Mushrooms, cauliflower, artichokes, carrots, onions and fennel quickly simmered in a vibrant court bouillon (honey, white wine, vinegar, chicken broth, lemon, fresh herbs and spices) until tender, 10 minutes or so. Refrigerate the vegetables and broth with some olive oil to give the flavors time to marry, then serve with quick-sauteed shrimp. Great flavor with very little work, and much of it can be made ahead of time -- perfect for dinner tonight.
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Vegetables à la grecque with sautéed shrimp
Total time: 35 minutes, plus cooling time
2 tablespoons honey
1 cup dry white wine
3 tablespoons good-quality white wine vinegar
1/2 cup chicken broth
1 pinch saffron
1 star anise
1 tablespoon coriander seeds
1 sprig thyme
2 fresh bay leaves
3 (1/4 -inch) slices lemon
1 dried chile de árbol
12 white mushrooms
2 cups cauliflower florets (from 1 large head)
6 baby artichokes, outer leaves removed and trimmed, cut in half lengthwise
12 baby carrots, trimmed and scrubbed to remove any dirt
16 pearl onions, peeled
4 baby fennel, trimmed, cut in half lengthwise (cut into quarters if on the larger side)
1/2 cup good-quality olive oil, plus 1 tablespoon for sautéeing the shrimp
1/8 teaspoon sea salt
12 medium tail-on shrimp, peeled and deveined
Freshly cracked black pepper
1. In a 12- to 13-inch sauté pan, combine the honey, wine, vinegar, broth, saffron, star anise, coriander seeds, thyme, bay leaves, lemon and chile. Bring to a boil. Add the mushrooms, cauliflower florets, artichokes, carrots, onions and fennel. Reduce the heat to a simmer, cover and cook for about 10 minutes, until just tender.
2. Pour the vegetables and the poaching liquid into a large bowl. Add one-half cup olive oil and salt. Allow the mixture to cool to room temperature, or refrigerate until ready to serve. Before serving, allow the vegetables to come back to room temperature.
3. Just before serving, season the shrimp with a pinch of salt. Heat the remaining olive oil in a medium skillet, and sauté the shrimp over high heat until pink, about 2 minutes, being careful not to overcook.
4. Divide the vegetables evenly among each of four plates, and place three shrimp over each serving. Spoon a little of the poaching liquid over each serving, and garnish with a little freshly cracked pepper if desired. Serve immediately.
Each serving: 312 calories; 10 grams protein; 28 grams carbohydrates; 8 grams fiber; 18 grams fat; 2 grams saturated fat; 27 mg. cholesterol; 242 mg. sodium.