Shrimp with mashed potatoes in nage - 6/26/10
Once in a while I like to try out a recipe that is challenging. This recipe is not difficult to make, but it is lengthy to prepare the nage. A nage is an aromatic broth in which crustaceans are cooked. The shellfish is then served with this broth. The most notable of these dishes is lobster la nage. It takes a while to reduce the nage but once it is done, the remaining preparation is easy. Buy the biggest shrimps you can because you only want to serve 2 or 3 shrimps per serving. For convenience, I used instant Yukon golden mashed potatoes from Costco which I find to be better that making my own mashed potatoes.
You can serve it as a main dish or a first course dinner.
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This dish is really delicious. The flavor of the nage is fantastic and the shell fish flavor really shine through.
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Close up look at the dish
Preparation work..
Shrimp stock: Nage 1/2 pound of shells from shrimps 1 cup white wine 1/4 cup brandy 1 tablespoon unsalted butter 1 rib of celery, roughly chopped 1/4 medium onion, chopped bunch of small carrots 2 cloves unpeeled garlic 1 sprig fresh parley and thyme teaspoon tomato paste 2 plum tomatoes or a handful of small ones 8 cup of water |
For the shrimps marinate large shrimps salt/pepper or chicken bouillon 1/2 teaspoon of paprika 2 tablespoons of oil Pre-made fried garlic (from Asian store)
Mashed potatoes I used instant Yukon gold from Costco (follow instruction on package)
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Pre-heat the oven at 350 degrees. Put the shells into a roasting pan and roast for about 20 minutes |
Remove the roasting pan from the oven and add 1/4 cup of Brandy. |
Add 1 cup of white wine.. |
Deglaze the pan by stirring and scrapping the bottom of the pan to release all the flavorful bits into the liquid and set aside. |
Chopped your vegetables.. |
Melt the butter in a large saucepan. Add the celery, onion, carrot, garlic and parsley. Sauté the vegetables about 6 to 8 minutes. Add the tomatoes at the end and sauté for another minute or so... |
Pour the vegetable in a large pot. Pour the content of the roasting pan containing the shrimp shells add 8 cup of water and add the tomato paste and thyme. Stir it together and let it simmer for about 3 hours. |
Strain the stock trough a strainer. Pressing down hard on the solids to be sure you extract all the flavors from them. Discard the solids. |
Over medium heat, reduce the stock again by about half. |
Here you can how little sauce it is left starting with 8 cup of water. Taste your nage and season it accordingly. |
Here I am adding a spoon of butter and I am trying to emulsify the sauce with a frother. Prepare the mashed potatoes according to package. |
The shrimps are marinated. |
On a hot oiled pan, throw in the shrimps. |
Shrimps takes about a minute per side to cook. |
Plating the dish. First the mashed potatoes goes in the middle of the plate and then pour in some nage around it. |
Add a few shrimps on top of the mashed potatoes. |
Add a few chopped scallion and it is ready to be served.
Filed as: Sea food