Shrimp with Red Pepper Broth and Ratatouille
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- Yield Serves 2
Ingredients
For the Ratatouille
- 2 plum tomatoes (3 ounces each)
- 1/4 cup extra-virgin olive oil
- 2 large shallots, finely chopped
- 3 whole cloves
- 4 cloves garlic, finely chopped
- 2 ounces eggplant, cut into very small dice (1/3 cup)
- 2 ounces yellow squash, cut into very small dice (1/3 cup)
- 2 ounces zucchini, cut into very small dice (1/3 cup)
- 2 ounces red bell pepper, cut into very small dice (1/3 cup)
- Coarse salt and freshly ground pepper
- 1 teaspoon finely chopped fine herbs (equal parts chive, chervil, tarragon, and flat-leaf parsley)
- 4 large shrimp, peeled with tails on, butterflied
- Fresh lemon thyme sprigs, for garnish
For the Red Pepper Broth
- 5 red bell peppers, cored, seeded, and thinly sliced
- 2 shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- Coarse salt
- 1/2 cup dry white wine
- 1 star anise
- 3 whole cloves
- 2 small dried bay leaves
- 5 sprigs fresh lemon thyme
Directions
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Make the broth: Place peppers, shallots, garlic, and a pinch of salt in a medium stockpot over medium-low heat. Cook, stirring, until vegetables are translucent, about 5 minutes.
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Increase the heat to medium-high; add wine, and bring to a boil. Cook until reduced by two-thirds, about 4 minutes. Add enough water to come up to the level of the peppers. Bring to a simmer. Stir in the star anise, clove, and bay leaves; cook for 15 minutes. Remove from heat, and add thyme. Let stand until room temperature; strain through a damp cheesecloth-lined sieve. You should have about 2 cups. Refrigerate until chilled, about 1 hour. When cold, season with salt.
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Make the ratatouille: Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Cut an x in the bottom of each tomato, and cut out the cores with a paring knife. Drop tomatoes in boiling water, and cook until skins begin to loosen, about 30 seconds. Using a slotted spoon, transfer to ice-water bath until cool enough to handle. Peel off and discard skins. Cut tomatoes in half lengthwise, and remove seeds. Cut tomatoes into a very small dice; set aside.
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In a small skillet, heat about 2 teaspoons oil over medium-high heat. Add 1/5 of the shallot, and 1/5 of the garlic. Cook until translucent. Add the tomato; season with salt and pepper. Cook, stirring frequently, until soft, about 1 minute. Transfer to a paper-towel-lined baking sheet to drain. Repeat with remaining shallots, garlic, and vegetables, cooking each vegetable separately.
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Combine the cooked, drained, and cooled eggplant, yellow squash, zucchini, and bell pepper in a medium bowl. Add just enough of the tomato to bind the mixture together. Stir in the herbs. Season with salt and pepper; set aside.
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In a small saucepan, bring 1 cup of the broth to a simmer. Add shrimp, and remove from heat. Let stand until room temperature. Transfer to refrigerator until chilled, about 30 minutes. Remove and drain on a paper-towel-lined plate.
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Place a spoonful of ratatouille in the bottom of two soup bowls. Top each with 2 shrimp. Garnish each bowl with a sprig of thyme. Pour 1/2 cup remaining chilled broth into each bowl. Serve immediately.
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