House Works: Special Shrimp Dish

We love our beef and pork, but sometimes it's nice to put a little seafood on the menu. In House Works, Chef Judy shows us a way to present shrimp in a dish that has a French flair. And it's sure to grab the attention of your guests and your taste buds.

Eric Ripert's Shrimp Bouillabaisse
Contributed by: Eric Ripert

Bouillabaisse is a type of soup or stew that is made with various types of fish. This version sticks with lush shrimp for a flavorful lunch or dinner.

Ingredients:
1 tablespoon Canola Oil
1 small bulb Fennel
1/2 cup Leeks (rinsed and thinly sliced)
1/4 cup Garlic (peeled and thinly sliced)
2 tablespoons Tomato Paste
1/2 teaspoon Saffron
Pimente d'espelette
2 cups Chicken Stock (store bought or
homemade)
1 cup Clam Juice (store bought or
homemade)
fine Sea Salt and freshly ground White
Pepper

For the Shrimp:
16-20 Shrimp (peeled and deveined; tails
off)
1/4 cup finished Sauce
fine Sea Salt and freshly ground White
Pepper

To make the bouillabaisse broth, heat the canola oil in a heavy
bottomed stock pot. Add the fennel, onion and garlic; sweat the
vegetables for a few minutes and season lightly with salt and
pepper. Add tomato paste, saffron, and piment d'espelette; sweat
for another few minutes. Cover with chicken stock and clam stock;
bring to a simmer and cook for 20 to 30 minutes. Season to taste.
Strain the broth through a fine mesh sieve into a clean low sided
sauce pan, and bring to a simmer. Reserve vegetables and set
aside until ready to use.

For the Shrimp: Season the shrimp with salt, white pepper, and
piment d'espelette. Arrange shrimp in the broth and poach 2 to 3
minutes or until shrimp are just opaque.

1/4 cup finished Sauce: Create a bed of the vegetables in each of the bowls. Spiral 5 shrimp in the center of each bowl over the vegetables. Spoon the sauce over each plate.

Helpful Tip:
1. If you can’t find fish stock, you can combine chicken stock and
clam juice.

Kitchenware:
Stock Pot
Long Stirring Spoon
Liquid Measuring Cup
Measuring Cup (set)
Measuring Spoons
Chef's Knife

skill level: easy
time: 30-60 minutes
servings: 4

© 2013 ABC Television / the chew



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
Comments are posted from viewers like you and do not always reflect the views of this station.
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