Vegetables a la grecque with sauteed shrimp

Time 35 minutes
Yields Serves 4
Vegetables a la grecque with sauteed shrimp

In 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.


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.


Just 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.


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.

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

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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