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Shrimp or Lobster in Spicy Broth
Jean-Georges:
Cooking at Home
with a Four-Star Chef
by Jean-Georges Vongerichten and Mark Bittman,
© 1998,
Broadway Books
“To
create this dish, Jean-Georges took a classic French nage (cooking
shrimp
and lobster in an aromatic broth) and added Asian seasonings –
but, for
added complexity, he left some of the French ones in. Although
there are a
lot of ingredients here, the assembly is easy, and the results
are well
worth the effort.
If you want to use lobster meat, buy two
lobsters, each
about 1 1/2 pounds, and blanch them…”
2 tablespoons butter
1 leek, white part only, split, well washed,
and roughly
chopped
1 medium carrot, roughly chopped
1 shallot, roughly chopped
1 celery stalk, roughly chopped
Salt
1/4 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds or ground fenugreek
1 tablespoon coriander seeds, lightly cracked in a
mortar and
pestle
or with the bottom of a pot
1 thyme sprig
Zest of 1 orange, white insides scraped off
Pinch cayenne
1/2 cup off-dry or sweet wine
1/2 cup Rich Chicken Stock,
Dark Chicken
Stock,
or other stock or water
1/4 pound button mushrooms
1/4 pound scallions or baby onions (optional)
1/4 pound baby or larger turnips (optional)
1/4 pound baby or larger carrots (optional)
1 1/2 pounds medium to large shrimp, peeled,
or lightly cooked lobster meat,
cut into chunks
1 tablespoon lemon juice
1 tablespoon fresh tarragon, roughly chopped
2 tablespoons fresh chervil, roughly chopped
2 tablespoons parsley leaves, roughly chopped
Coarse salt
1. Place 1 tablespoon butter in a deep skillet or large
saucepan and turn the
heat to high. Add the leek, carrot, shallot and celery
and a sprinkling of
salt, along with the cumin, fenugreek, coriander thyme,
orange zest, and cayenne.
2. Cook, stirring, for 1 minute, then add the wine, stock,
and 1 cup water. Remove the stems from the mushrooms and throw them in as
well.
3. Bring to a boil, reduce the heat to medium, and simmer
for 30 minutes;
the mixture should be bubbling, but not boiling rapidly.
4. Cut the mushroom caps in half if they are small, in thick
slices if they
are large.
5. You can eat the vegetables used to make the broth, but if
you want a
nicer presentation, prepare the three optional vegetables listed.
Trim
them and, if they are large, cut them into bite-size pieces. Blanch in
boiling water to cover for 3 to 4 minutes, just until tender, and
set aside.
6. In another saucepan, combine the mushroom caps, shrimp or
lobster,
and the optional blanched vegetables, or the strained vegetables
from
the broth (remove the thyme, orange zest, and any whole spices).
Strain
the broth
over this and add the remaining 1 tablespoon butter,
increase the
heat to high and cook until the shrimp are pink and opaque
or the lobster
heated through, just about 4 minutes. Remove the shrimp
and vegetables and
place them in
4 bowls.
7. Return the broth to the heat and taste;
add salt and cayenne if necessary, along with the lemon juice. Stir in the
fresh herbs, and spoon the broth
over the shrimp or lobster. Finish with a
sprinkling of coarse salt
and serve.
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