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canola oil shallot garlic white wine thyme Worcestershire sauce chicken broth shrimp kosher salt pepper unsalted butter scallions extra-virgin olive oil lemon juice hearts fennel bulb radishes
Viewed: 12 - Published at: 2 years agoIngredients
- 3 tablespoons canola oil
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1/4 cup dry white wine
- 1/2 teaspoon chopped thyme
- 3/4 cup Worcestershire sauce
- 1/2 cup low-sodium chicken broth
- 24 large shrimp, shelled and deveined
- Kosher salt
- Pepper
- 2 tablespoons unsalted butter, cut into tablespoons
- Sliced scallions, for garnish
- 1/4 cup plus 2 talespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 Hass avocadospitted, peeled and cut into wedges
- 2 romaine hearts (10 ounces), chopped
- 1 fennel bulb, trimmed and thinly sliced
- 3 radishes, thinly sliced
Method
- Make the shrimp In a medium saucepan, heat 1 tablespoon of the canola oil.
- Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes.
- Stir in the wine and thyme and cook until reduced by half, about 2 minutes.
- Add the Worcestershire sauce and broth and cook until reduced to 1/2 cup, about 15 minutes.
- Make the shrimp In a large skillet, heat the remaining 2 tablespoons of canola oil.
- Season the shrimp with salt and pepper.
- Cook over moderately high heat, turning once, for 2 minutes total.
- Stir in the sauce and cook, stirring, until thickened, about 2 minutes.
- Stir in the butter until incorporated and season with salt.
- Transfer the shrimp to a platter and garnish with scallions.
- Meanwhile, make the salad In a large bowl, whisk the olive oil with the lemon juice.
- Add the avocados, romaine, fennel and radishes, season with salt and toss to coat.
- Serve the salad with the shrimp.
