This is a simple shrimp and garlic saute. The shrimp are quickly seared and garlic is added, followed by a little bit of wine to finish cooking them and to begin the sauce. A quick stock made from the shells of the shrimp and a warm vinaigrette ties everything together. Make the vinaigrette just before sauteing the shrimp so that the dill doesn't discolor.
Reprinted from the book Michael Symon's Live to Cook by Michael Symon. Copyright 2009 by Michael Symon. Photographs copyright 2009 by Ben Fink. Published by Clarkson Potter, a division of Random House, Inc.
|1/2 onion, thinly sliced||2 garlic cloves, sliced|
|1/2 carrot, thinly sliced||1/4 cup dry white wine|
|1 teaspoon canola oil||1 tablespoon salt-packed capers, rinsed and drained|
|2 slices peeled fresh ginger, each the size of a quarter||1 shallot, minced, for the Dill Vinaigrette|
|1 teaspoon coriander seeds, toasted||Kosher salt, for the Dill Vinaigrette|
|1/2 bay leaf, crumbled||2 lemons, Grated zest and juice of, for the Dill Vinaigrette|
|1 pound large (12- to 16-count) shrimp, peeled and deveined, shells reserved||2 tablespoons chopped fresh dill, for the Dill Vinaigrette|
|2 tablespoons olive oil||1/2 cup extra-virgin olive oil, for the Dill Vinaigrette|
In a small saucepan over medium heat, sweat the onion and carrot in the canola oil until softened, 2 minutes. Add the ginger, coriander, bay leaf, and shrimp shells and cook until the shrimp shells are pink. Add 2 cups water and bring to a simmer. Simmer on low for 15 to 20 minutes while you prepare the dill vinaigrette. When you’re ready to cook the shrimp, strain the stock through a fine-mesh strainer into a measuring cup. You'll need 1/2 cup.
To make the vinaigrette, combine the shallot in a bowl with a pinch of salt. Add the lemon zest and juice and the dill. Whisk in the extra-virgin olive oil and add more salt if needed.
To cook the shrimp, heat the 2 tablespoons of olive oil in a large saute pan over medium heat. Season the shrimp with salt, add them to the pan, and cook for about 2 minutes per side. Add the garlic and cook for 1 minute. Deglaze the pan with the white wine. Add the 1/2 cup stock, bring it to a simmer—making sure to scrape any particles off the bottom of the pan with a wooden spoon—and let it reduce for 1 minute.
Divide the shrimp among plates. Add the capers to the pan, whisk in the vinaigrette just to heat through, and pour the pan sauce over the shrimp.
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