½ pound baby carrots, cleaned and sliced lengthwise
½ poblano pepper, seeded and diced
½ cup sliced fennel
2 shallots, minced
6 cloves garlic, minced
½ pound fresh oyster or cremini mushrooms, cleaned and chopped
10 to 15 ripe cherry tomatoes
½ cup verjus*
5 tablespoons unsalted butter
Juice of 1 lemon
6 sprigs fresh parsley
6 sprigs fresh thyme, leaves picked and chopped
3 sprigs fresh tarragon, leaves picked and chopped
Hot sauce, to taste
3 cups shrimp stock, divided
2 pounds large head-on fresh shrimp
Kosher salt and ground black pepper, to taste
Toasted or grilled French or rustic country bread slices, to serve
Garnish: chopped green onion, shiso
Instructions
Heat a medium heavy-bottomed saucepan over high heat. Once hot, add oil. Add carrots, poblano, fennel, and shallots; sauté until vegetables get some color. Add garlic; sauté for 1 minute. Add mushrooms and tomatoes; sauté for about 1 minute. Add verjus, butter, lemon juice, parsley, thyme, tarragon, and hot sauce; cook for about 2 minutes.
Pour 2 cups shrimp stock over vegetable mixture. Bring liquid to a boil. Reduce heat to a simmer; add shrimp in an even layer. Add remaining 1 cup shrimp stock. Cover and cook for about 2 minutes. Season with salt and pepper to taste. Remove from heat. Serve with toasted or grilled bread slices. Garnish with green onion and shiso, if desired.
Notes
*A sweeter, low-alcohol white wine may be substituted.
Recipe by Louisiana Cookin' at https://louisianacookin.com/savoring-shrimp-jeffrey-hansell/