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Velouté sauce

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 4:

For Zucchini Custard:
2 1-inch pieces orange zest, julienned
1 2-inch piece gingerroot, peeled and julienned
1 tablespoon olive oil
1 tablespoon shallots, peeled and chopped
2 cups green zucchini, sliced 1/4 inch thick
to taste salt and fresh pepper
1 egg
1 egg yolk
1/2 cup heavy cream
1 tablespoon melted butter

Shrimp and Red Pepper Sauce:

2 pounds Fresh shrimp (Peel off the shell around the tail of the shrimp), reserve the shells. Remove the heads and reserve. Devein the shrimp . Refrigerate.
Coarsely chop the following:
2 Medium shallots
2 small carrots, peeled
1 garlic clove
1 sprig of thyme, leaves only
1/2 inch slice of gingerroot, peeled
1-inch piece orange rind
1/4 cup olive oil
1/2 cup white wine
2 cups chicken stock
1 red pepper, quartered, cored and seeded
3 drops Tabasco
salt and pepper

For the custard:
Boil one quart of water. Add the orange zest and gingerroot and boil for 10 minutes, or until tender. Drain.
Preheat oven to 300 degrees. Heat olive oil and add shallots, zucchini slices, 1/2 of the orange zest and gingerroot, and salt and pepper to taste. Toss often and cook for 10 minutes until zucchini are tender(do not let them colour). Add a drop of water if more moisture is needed while cooking. Drain the zucchini, reserve 16 slices for decoration, and transfer the rest to food processor. Once
the zucchini are at room temperature, add the whole egg, egg yolk, and cream and blend until smooth. salt and pepper to taste. Brush four small pie pans (5 inches in diameter by 1 inch deep) or disposable tart tins with melted butter and fill with the zucchini mixture.
Place in a shallow pan with 1/2 inch of hot water, cover with aluminum foil, and cook in the oven until custard is set; about 45 minutes. Remove and set aside.
For the shrimp and pepper sauce:
Combine the shrimp heads and shells with the chopped ingredients in a bowl. Heat 1 tablespoon of olive oil. Add the shrimp shell and vegetable mixture and sweat for 5 to 7 minutes, stirring often. Add the white wine, bring to a boil, and gently boil for 5 minutes. Add the chicken stock and reduce to 1/4 cup over medium heat. Strain the stock over a bowl and set aside. Discard shells and vegetables.
Bring 1 quart of water to a boil. Add the red pepper and boil until soft. Drain and transfer to food processor. Add the shrimp stock, Tabasco and blend until smooth. Gently pour in 2 tablespoons of olive oil while blending. Add salt and pepper to taste. Keep Warm.
Heat remaining tablespoon of olive oil. Add the shrimp tails and sprinkle with salt and pepper. Toss well for 3 minutes. Add remaining zucchini slices and zest and gingerroot and toss well for another minute.
Unmold the zucchini cups in the middle of a warm platter. Place the shrimp with the zucchini slices, zest and gingerroot all around them. Spoon a few drops of red pepper sauce around shrimp and serve the rest of the sauce separately.

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