Ingredients
1 tbsp. unsalted butter
1 tbsp. extra-virgin olive oil
2 scallions
2 c. heavy cream
2 c. vegetable stock or low-sodium broth
1 bunch saffron threads
kosher salt
Freshly ground black pepper
24 oz. Belgian-style blond ale, such as Leffe
1 1/4 lb. shrimp
1 lb. asparagus
Preparation
Step 1In a medium saucepan, melt butter in extra-virgin olive oil. Add scallions and cook over moderate heat until softened, about 2 minutes. Add heavy cream, vegetable stock and saffron and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until sauce is reduced to 1 3/4 cups, about 15 minutes. Strain sauce through a fine sieve into a small saucepan and season with salt and pepper. Keep saffron sauce warm over low heat, stirring occasionally.Step 2Meanwhile, in a large, deep saucepan, bring ale just to a simmer. Add shrimp and poach over moderate heat until they are just cooked through, about 3 minutes. Using a slotted spoon, transfer shrimp to a plate, pat dry and season with salt and pepper.Step 3In a medium saucepan of salted boiling water, blanch asparagus pieces until they are crisp-tender, about 2 minutes. Using a slotted spoon, transfer asparagus to paper towels to drain.Step 4Spoon saffron sauce into shallow bowls, top with blanched asparagus and poached shrimp and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
