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Shrimp and Asparagus Santiago



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Shrimp and Asparagus Santiago
Gourmet Archives

1/2 cup dry red wine
1/2 cup bottled clam juice [or fish or seafood stock]
1 small onion, peeled and halved
6 whole cloves
1/2 teaspoon dried thyme
3 sprigs parsley
2 pounds shrimp, shelled and deveined
5 tablespoons unsalted butter
3 tablespoons flour
White pepper
1 cup milk, scalded
1 1/2 cups grated Gruyère
2 pounds asparagus, trimmed, peeled

In a large saucepan combine the wine, clam juice [or stock], onion, cloves, thyme and parsley and bring the mixture to a boil. Add the shrimp and cook them, stirring occasionally, for 1 1/2 - 2 minutes, or until pink and just firm. Transfer shrimp with a slotted spoon to a plate and strain cooking liquid through a fine sieve into a measuring cup, reserving cooking liquid and discarding solids.

In a saucepan heat 3 tablespoons butter over moderately high heat, stir in flour and cook the roux over low heat, stirring, 3 minutes. Remove pan from heat and add scalded milk and 3/4 cup of the reserved cooking liquid in a stream, whisking vigorously until the mixture is thick and smooth. Add white pepper and salt to taste. Simmer sauce 10 – 15 minutes, or until it reaches the desired consistency. Remove pan from heat and whisk in 1 cup Gruyère. Stir shrimp into cheese sauce and keep mixture warm, covered.

In a large skillet of boiling salted water cook the asparagus 3 – 5 minutes, or until stalks are tender but not limp. Drain in a colander. Refresh the asparagus under cold water and drain it well.

In the center of a flameproof platter spoon the shrimp mixture, arrange the asparagus decoratively at each end, and dot it with the remaining 2 tablespoons butter. Sprinkle the remaining 1/2 cup Gruyère over the shrimp mixture and put the platter under a preheated broiler about 3 inches from the heat for 30 seconds to 1 minute, or until cheese is lightly browned.  Makes 4 servings.


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