0 (0)

Appetizers, Fish and Shellfish, Mains

Vegetables a la grecque with sauteed shrimp

Vegetables a la grecque with sauteed shrimp
Glenn Koenig / Los Angeles Times

The vegetables -- crisp-tender baby carrots, artichokes, mushrooms, cauliflower florets, pearl onions -- are gorgeous, their colors bright and true. Quartered or halved or left intact, gently cooked in olive oil and an aromatic court bouillon, then cooled and served ... Read more

Total time: 35 minutes, plus cooling time | Serves 4
  • 2 tablespoons honey
  • 1 cup dry white wine
  • 3 tablespoons good-quality white wine vinegar
  • 1/2 cup chicken broth
  • 1 pinch saffron
  • 1 star anise
  • 1 tablespoon coriander seeds
  • 1 sprig thyme
  • 2 fresh bay leaves
  • 3 ( 1/4 -inch) slices lemon
  • 1 dried chile de arbol
  • 12 white mushrooms
  • 2 cups cauliflower florets (from 1 large head)
  • 6 baby artichokes, outer leaves removed and trimmed, cut in half lengthwise
  • 12 baby carrots, trimmed and scrubbed to remove any dirt
  • 16 pearl onions, peeled
  • 4 baby fennel, trimmed, cut in half lengthwise (cut into quarters if on the larger side)
  • 1/2 cup good-quality olive oil, plus 1 tablespoon for sauteeing the shrimp
  • 1/8 teaspoon sea salt
  • 12 medium tail-on shrimp, peeled and deveined
  • Salt
  • Freshly cracked black pepper

Step 1In a 12- to 13-inch saute pan, combine the honey, wine, vinegar, broth, saffron, star anise, coriander seeds, thyme, bay leaves, lemon and chile. Bring to a boil. Add the mushrooms, cauliflower florets, artichokes, carrots, onions and fennel. Reduce the heat to a simmer, cover and cook for about 10 minutes, until just tender.

Step 2Pour the vegetables and the poaching liquid into a large bowl. Add one-half cup olive oil and salt. Allow the mixture to cool to room temperature, or refrigerate until ready to serve. Before serving, allow the vegetables to come back to room temperature.

Step 3Just before serving, season the shrimp with a pinch of salt. Heat the remaining olive oil in a medium skillet, and saute the shrimp over high heat until pink, about 2 minutes, being careful not to overcook.

Step 4Divide the vegetables evenly among each of four plates, and place three shrimp over each serving. Spoon a little of the poaching liquid over each serving, and garnish with a little freshly cracked pepper if desired. Serve immediately.

Note: Adapted from Craig Strong, chef de cuisine, Ritz-Carlton, Huntington Hotel & Spa.


Parade route
Parade route


Spinach Artichoke Dip
Spinach Artichoke Dip

Corned Beef in Bourbon-Brown Sugar Sauce
Corned Beef in Bourbon-Brown Sugar Sauce

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Vegan vegetable and sesame feast


Ground lamb samosas (Keema samosa)
Sage risotto bites