Glazed Shrimp with Five-Spice, Blanche de Chambly, Saffron and White Chocolate Sauce


Serves 4


- 1½ cups heavy cream (35%)

- 3 oz. white chocolate

- 1 tbsp. five-spice powder

- Zest from 1 lemon

- 12 shrimps (21/25)

- Salt and pepper

- Saffron (or coriander)

- 1 1/3 cups Blanche de Chambly beer

- ½ oz. shallots


Warm Salad

- ½ lb. zucchini

- 2 tsp. cider vinegar

- 2 tbsp. olive oil

- Salt and pepper

- 1 tbsp. chives, snipped

- 1/2 oz. red bell pepper


Soften shallots in olive oil in a pot, being careful not to brown. Add lemon zest, beer, saffron, and 5-spice powder and reduce by three-quarters. Add cream and reduce until thick.  Remove from heat and stir in white chocolate. Strain and season. Heat olive oil in a pan and sauté shrimp 3 to 4 minutes until colored, being careful not to overcook. Set aside.



Skewer shrimp onto brochettes. Arrange salad on a plate and place shrimp brochettes on top. Spoon sauce over shrimp and serve.


Recipe : Fourquet Fourchette Restaurant,