AUSTRALIAN SHRIMP WITH BLOOD ORANGE SAUCE

Australian Shrimp with Blood Orange Sauce image

Provided by Food Network

Categories dessert

Time 2h

Yield 4 servings

Number Of Ingredients 24

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Ingredients

10 cups blood orange juice*
3 small shallot, sliced
1/4 cup freshly chopped tarragon leaves
3 tablespoons chopped fresh rosemary leaves
1/4 cup sugar
2 cups heavy cream
1 1/2 pounds unsalted butter, cut into small pieces
Kosher salt and freshly ground white pepper
4 zucchini
20 large shrimp (see Cook's Note), 16 peeled and deveined
6 tablespoons fruity extra-virgin olive oil
Kosher salt and freshly ground black pepper
Zucchini, reserved from above
8 egg yolks
1 cup heavy cream
1 tablespoon minced orange zest
1 tablespoon freshly chopped rosemary leaves
1 teaspoon minced fresh garlic
4 tablespoons extra virgin olive oil
Diced zucchini, reserved from above
2 blood oranges, peeled and sliced
Kosher salt and freshly ground black pepper
Basil oil**
4 sprigs fresh rosemary, for garnish

Steps:

To make the sauce, combine the blood orange juice, shallots, tarragon, rosemary and sugar and bring to a simmer over medium heat. Simmer the mixture until the flavors blend, about 10 minutes then add the cream. Simmer for another 1 or 2 minutes, then remove the pot from the heat and steep for 15 minutes. Strain the sauce through a fine sieve and set aside until shortly before serving.
To begin the zucchini rings: Cut each zucchini into 4 (1-inch thick) cylinders. Dice the remaining zucchini and set aside for garnish. Cut out the center of each zucchini cylinder, creating a hole in each ring about 1 1/2 inches across. Reserve the centers to make the custard below. Bring a large pot of salted water to a boil. Blanch the zucchini rings until they are just tender, then drain and refresh in ice water.
Preheat the oven to 325 degrees F.
To make the custard: Mash the reserved zucchini centers. In a small bowl, whisk the egg yolks with the cream. Add the mashed zucchini, orange zest, rosemary and garlic. Divide the mixture between 4 ramekins then bake in a water bath until the custard is just set, about 15 minutes. Remove the custards from the oven and keep warm. Reduce the oven temperature to 200 degrees F.
To assemble the zucchini and shrimp rings: Fit each shelled shrimp into a blanched zucchini ring by curling the shrimp. Skewer the remaining shrimp with toothpicks (so they will lie flat during cooking).
To finish the sauce: Bring the strained sauce to a simmer over medium heat. Reduce the heat to low. Gradually incorporate the butter, emulsifying it into the sauce with a handheld mixer or whisk. Adjust the seasoning with salt and pepper and reserve over very low heat.
To cook the shrimp and garnish: Heat several tablespoons of olive oil in 2 large skillets over medium heat. Working in batches if necessary, cook the diced zucchini in one pan and the sliced oranges in the other. Season the zucchini with salt and pepper and cook until golden and tender; keep warm in a low oven. Cook the orange slices just until firm, season with pepper then keep them warm in the oven as well.
Wipe out the skillets. Add olive oil to each and heat over medium. Season the stuffed zucchini and the skewered shrimp liberally with salt and pepper. Working in batches, cook the zucchini and shrimp rings in 1 pan and the skewered shrimp in the other, in both cases cooking until the shrimp is firm and lightly browned.
To plate the dish: Unmold the custards onto 4 large warm plates (run a paring knife around the outer edges of the molds first to prevent sticking). Arrange zucchini and shrimp ring around each custard. Remove the toothpicks from the shrimp and place 4 shrimp on each plate. Arrange a slice of blood orange and some diced zucchini on each plate. Drizzle the plates with blood orange sauce and basil oil. Garnish with fresh rosemary sprigs and serve.