Spring Vegetables with Shrimp, Sauce and Herb Rice
Spring vegetables with shrimp, sauce and herb rice is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g butter
- 3 egg yolks
- 4 tbsp dry white wine
- 1–2 tsp lemon juice
- Salt
- white pepper (freshly ground)
- 250 g long grain rice
- Salt
- 0.25 tsp lemon zest
- 1–2 tbsp freshly chopped herbs (e.g., parsley, chervil or dill)
- 60 g sugar snap peas
- 1 Carrot
- 4 stalks white asparagus
- 200 g cauliflower florets
- Salt
- 1 Garlic clove
- 8 shrimp (pre‑cooked, deveined and peeled except for the tail segment)
- 1 tbsp Olive Oil
Instructions
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1.
Melt the butter for the sauce and skim off the foam. In a metal bowl whisk the egg yolks and wine over a hot water bath until creamy. Remove from heat and add the butter in thin streams while constantly stirring until a smooth sauce forms; it should not curdle and should have a glossy finish. Season with lemon juice, salt and pepper.
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2.
Bring 500 ml salted water to a boil in a pot, add the rice, cover and simmer gently for about 20 minutes. Stir in the herbs just before serving.
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3.
Wash the sugar snap peas and trim the ends. Peel the carrot and slice lengthwise into thin rounds. Peel the asparagus, cut off woody tips and cook in simmering salted water for about 15 minutes until tender yet crisp. Add cauliflower about 5 minutes before the end of cooking. Three minutes before finishing add the carrot slices and blanch the snap peas for 1 minute. Drain all vegetables and let them drain well.
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4.
Peel the garlic and finely chop it. Wash the shrimp, pat dry and sauté with the garlic in a hot pan with oil for about 4 minutes until pink.
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5.
Press the herb rice into a round shape as desired and place on a plate. Arrange the vegetables, shrimp and sauce over it. Garnish with dill sprigs and serve.
