8ozMilkweed clouchesasparagus, broccoli, or another green vegetable could be substituted
Grapeseed or another high heat oil for searing the shrimpas needed
1tablespoonsoy sauce
1tablespoonunsalted butterchilled
Instructions
Clean the shrimp by removing their shells and intestinal tract. Reserve the shells. See a video of trimming shrimp here.
Heat a pot of lightly salted water for blanching the milkweed or other vegetables.
In a large saute pan, heat 3 tablespoons of the grapeseed oil until lightly smoking. Add the porcini and cook for a few minutes on high heat, until the mushrooms are golden brown. Season the porcini lightly with salt and pepper, then add the butter and the diced shallot and cook until the shallots are no longer raw, about 2 minutes.
Add the brandy or cognac to the pan and cook until the pan is nearly dry. Add the shrimp stock to the pan and reduce until nearly dry. Lastly, add the cream and porcini soy sauce to the pan and heat gently until it is thick enough to coat the back of a spoon, about 3-4 minutes. Turn the heat off of the pan and reserve the sauce until needed.
In a separate large saute pan, heat 3 more tablespoons of the grapeseed oil until lightly smoking. Season the shrimp with salt and pepper and sear 2 minutes on each side, until caramelized and almost cooked through. Do not over cook the shrimp.
Blanch the milkweed clouches in the boiling salted water for 2 minutes, then drain on a paper towel and keep warm.
When it's time to serve, reheat the sauce and whisk lightly, making sure it is looks slightly thickened and velvety. On each of four pre-heated dinner plates, arrange 5 of the shrimp, drizzle some of the mushrooms and sauce around the shrimp, then garnish each plate with some of the blanched milkweed clouches and serve immediately.