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Recipe : ** Jumbo Shrimps With Poached Egg And Tarragon Vinegar

Jumbo Shrimps With Poached Egg And Tarragon Vinegar
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    30 min
  • Ready in
    50 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 3 tablespoons butter
  • 3 tablespoons vermouth
  • 2 small shallots
  • 2 sprigs fresh tarragon
  • salt and freshly ground pepper
  • 2 eggs
  • 2 sprigs fresh tarragon, minced
  • dash red wine vinegar
  • 1 tablespoon tarragon vinegar
  • 1 tablespoon olive oil
  • 300 g jumbo shrimp
  • 200 g tomatoes

  • Recipe preparation steps

  • 1
    Peel the shrimp leaving the tail and last section of shell intact. Make a shallow cut down the back of the shrimp and remove the vein. Set aside.
  • 2
    Melt 1 tablespoon butter in a sauce pan over medium heat. Sweat the shallots until soft. Add tomatoes, lower heat, and cook until the juices released have evaporated. Add vermouth and red wine vinegar and reduce again. Whisk in 1 tablespoon butter and half of the tarragon. Adjust seasonings. Set aside and keep warm.
  • 3
    Fill a sauce pan three-fourths full with water and bring to a boil. Add tarragon vinegar and reduce heat so that water is just below a boil. One at a time, break eggs into a small bowl and slip gently into water. Poach until the whites appear cooked, but the yolks are still liquid — about 3 minutes. Drain on paper towels.
  • 4
    In the meantime, heat a large sauté pan over high heat. Add the last tablespoon of butter and the olive oil and heat. Add shrimp and cook. Remove and drain on paper towels.
  • 5
    Arrange shrimp on warmed serving plates. Top with tomato sauce and finally a poached egg. Garnish with the remaining fresh tarragon. Serve immediately.
  • Ready !