New York City Chefs Daily Recipe for 8/07/2001 : Recipe for Shrimp and Vegetable Julienne
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Shrimp and Vegetable Julienne recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 8/07/2001 : Recipe for Shrimp and Vegetable Julienne
"Shrimp & Vegetable Julienne"

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"As we graze it grows"

1 tablespoon extra virgin olive oil
1 1/2 pounds large shrimp, shelled and deveined, shells reserved
1/4 cup minced shallots
2 tablespoons brandy
2 cans (14 1/2 ounces) each chicken broth
1/2 teaspoon ground coriander
2 tablespoons peeled and minced fresh ginger
8 whole black peppercorns
1 medium leek (white part only) cut into 1/4 inch thick strips
1 medium carrot, cut into 1/4 inch thick strips
1/2 small zucchini (about 2 ounces) cut into 1/4 inch thick strips
1/2 pound fresh spinach leaves, cut into 1/4 inch wide strips
1 tablespoon chopped chives

In a medium saucepan, heat the olive oil.  Add the shrimp shells and shallots and cook over medium high heat, stirring often, until the shells turn bright red and the shallots are soft and golden, 3 to 5 minutes.  Add the brandy and carefully ignite with a match.  When the flames subside, pour in the chicken broth and 4 cups of water.  Add the coriander, ginger and peppercorns.  Bring to a boil, lower the heat and simmer the shrimp stock 30 to 45 minutes. Pour the shrimp stock through a fine mesh strainer into a heatproof bowl and set aside.  This recipe can be made to this point up to 2 days in advance and stored in the refrigerator.  Reheat the shrimp stock in a medium saucepan. When it reaches a simmer, add the shrimp, leek, carrot and zucchini.  Cook over medium heat just until the shrimp turn pink and curl, 2 to 3 minutes.  Mound 1 cup of sliced spinach in each of 4 soup plates.  Arrange the shrimp over the spinach, spoon some of the vegetable julienne in the center of each bowl and finish by pouring the stock over all. Garnish with the chives and serve at once.
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