How To Make Poached Red Shrimp with Braised and Crispy Leeks
How To Prepare the Poached Shrimp
Start by preparing the shrimp stock. In a pot, combine the shrimp heads with fish stock and bring to a boil over medium-high heat. Allow it to reduce by three-quarters, then strain through a fine mesh sieve. Squeeze all the juice from the shrimp heads for extra flavor.
Whisk in butter, tarragon, and minced garlic, stirring until the butter is fully melted and the mixture is smooth. Transfer this butter mixture to a small saucepan and bring to a simmer over medium-low heat. Add the shrimp and gently poach them until they turn pink and opaque, about 3–5 minutes, depending on their size.
How To Make Miso Yuzu Butter Sauce
In a small skillet over medium heat, heat olive oil and sauté the minced shallot until translucent. Add white wine and bring it to a boil, cooking until the liquid reduces by half. Stir in yuzu juice, then strain the shallots out of the sauce.
Whisk in butter until fully incorporated and smooth. Add the miso paste and continue whisking until combined. Finish by adding minced chives to brighten the sauce with a fresh burst of flavor.
How To Prepare the Leeks
Start with a medium skillet over medium-high heat. Add oil and sauté the leek whites in a single layer until they turn golden brown, then flip and continue cooking on the other side. Once both sides are nicely seared, add fish stock and butter to the pan, basting the leeks until tender, about 5 minutes.
To create crispy leek greens, heat a small pot of oil to 325°F. Soak the leek greens in ice water for 5 minutes, then strain and pat them dry completely. Fry the leek greens in the hot oil until golden brown and crispy, then remove and drain on a paper towel.
Ingredients & Substitutions
- Red Shrimp: Red shrimp are prized for their sweet flavor and firm texture. If you can’t find red shrimp, regular shrimp or prawns will work as a great alternative.
- Tarragon: Fresh tarragon adds an aromatic herbal note to the butter. If you don’t have tarragon, fresh parsley or basil can be used as a substitute.
- Yuzu: This citrus fruit imparts a unique tangy and floral flavor. If yuzu is not available, you can substitute it with a mix of lemon and lime juice, though the flavor will differ slightly.
- Fish Stock: If you don’t have fish stock on hand, you can substitute it with vegetable broth or chicken stock for a different but still rich base.
Tips & Suggestions
- Adjusting the Shrimp: For a more robust flavor, consider adding a dash of white wine or a splash of brandy to the shrimp poaching liquid.
- Crispy Leeks: When frying the leek greens, ensure they are thoroughly dried before placing them in hot oil to avoid splattering and ensure a crisp texture.
- Sauce Variations: If you prefer a richer sauce, you can substitute some of the butter with heavy cream to create a creamier beurre blanc.
Frequently Asked Questions
How do I know when the shrimp are fully poached?
Shrimp are cooked through when they turn a bright pink and their flesh becomes opaque. Avoid overcooking, as they can become tough and rubbery.
Can I make this recipe in advance?
The shrimp and leeks can be prepared ahead of time. Store the poached shrimp and leek greens separately, and reheat gently when ready to serve. The beurre blanc sauce is best made fresh, but can be refrigerated for up to 2 days and reheated over low heat.
Can I use regular leeks instead of baby leeks?
Yes! Baby leeks are a bit more delicate and tender, but regular leeks will work just as well. Just make sure to cut them into smaller, even slices for uniform cooking.
