This dish is an adaptation of one that our son makes when he is doing a “fancy dinner” night. Normally he makes it with scallops but I was looking to lower the price point. On the bottom layer are braised leeks which are kind of pain to clean but cook up really sweet and delicious in a little water, butter, and salt. The next layer is comprised of mashed potatoes, then the sautéed shrimp, a sprinkling of asparagus, and lastly the beurre blanc.
I made an error with the sauce as I used a piece of red onion that I had left over and it turned the sauce pink which was not such a good look with the orangey color of the shrimp. The sauce is a combination of a little onion or shallot diced very fine and minced garlic which is cooked in white wine and lemon juice. When the volume is reduced by half turn off the heat and add 1/2 tablespoon of milk to stabilize the sauce and then add in butter, a tablespoon at a time. I used about half of a stick. The butter emulsifies and thickens the sauce.
Other than the look of the weird pink sauce this dinner was definitely a winner. I think it is a little better with scallops but it was still delicious with shrimp.
Be prepared to use every pot and pan you own! And be sure to season each component with salt (and pepper if you like it), especially the potatoes!!
Omnivore 