Butter Poached Shrimp with Yuzu-Carrot Puree

Butter Poaching Technique Butter Poached Lobster with Herbed New Potatoes Butter Poached Shrimp with Yuzu-Carrot Puree Butter Poached Duck Breasts with Watercress Salad Todd English’s Black Olive Studded Lamb Loin with Minted Fennel Purée WINE NOTES Newton Unfiltered Chardonnay: This is your typical ‘big’ chardonnay from California. It goes through a second fermentation that almost all reds and many whites experience called malo-lactic fermentation where the ‘malic’ or ‘green’ acids (apple, green grape) are converted to lactic acids which give the wine buttery, creamy and even vanilla notes. Complex, with large flavors of butter-poached golden apples, baked rolls and roasted nuts; it’s really a ‘food wine’ meant to be consumed with a meal allowing the characteristics of both to be highlighted. Merryvale “Scarmont” Sauvignon Blanc: This is a very robust sauvignon blanc which has actually been both fermented and aged in oak. This blends the best of both worlds with creamy notes of a Bordeaux blanc with good acid and ‘New World’ fruit of mango, guava and citrus. Sometimes rich dishes need a strong wine that still has a light profile and good acid to refresh the palate		Butter Poached Shrimp with Yuzu-Carrot Puree Serves 4 12 large shrimp, peeled with tails intact, deveined, butterflied, 1 recipe Butter Poaching Liquid 1 tablespoon butter 1 tablespoon minced garlic 1 tablespoon minced ginger 1 bag organic carrot nubs, (1 pound) 2 cups bottled water 2 tablespoons yuzu Bring the Butter Poaching Liquid to exactly 120 degrees. Add the shrimp and poach for 10 to 15 minutes. Reserve 2 tablespoons of Butter Poaching Liquid when shrimp are done. Meanwhile, in a sauce pan, add butter and sauté garlic and ginger. Add carrots and 2 cups of bottled water and simmer until the water has evaporated and carrots are very soft. Transfer to a food processor fitted with a sharp blade and blend the carrots, yuzu, and 2 tablespoons of Butter Poaching Liquid on the highest speed. Season with kosher salt and freshly ground black pepper and check for flavor. In a pasta bowl, place a small mound of puree surrounded by 3 shrimp.


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Todd English’s Black Olive Studded Lamb Loin with Minted Fennel Purée