35 minutes, plus cooling time
Adapted from Craig Strong, chef de cuisine, Ritz-Carlton, Huntington Hotel & Spa
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 árbol
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 sautéeing the shrimp
1/8 teaspoon sea salt
12 medium tail-on shrimp, peeled and deveined
Freshly cracked black pepper
1. In a 12- to 13-inch sauté 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.
2. Pour 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.
3. Just before serving,
season the shrimp with a pinch of salt. Heat the remaining olive oil in a medium skillet, and sauté the shrimp over high heat until pink, about 2 minutes, being careful not to overcook.
4. Divide 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.