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Try this quick, light dish when it's just too hot to cook outdoors

By Wolfgang Puck, Tribune Content Agency on

Heat a large saute pan over high heat until very hot. Drizzle in the oil, add the shrimp, and saute, stirring them frequently and turning them over to make sure they cook on both sides, until uniformly pink and opaque white, about 4 minutes total. Remove them to a covered dish, and keep warm.

Add the minced shallot to the pan, saute briefly just until fragrant, and then add the vermouth; quickly stir and scrape with a wooden spoon to deglaze the pan deposits. Immediately add the stock and pink peppercorns; boil, stirring frequently, until the liquid has reduced by about a third, 3 to 5 minutes. Using a wire whisk, add 4 tablespoons of the butter a few pieces at a time, whisking until fully incorporated before adding each of the few pieces, to form a creamy sauce. Set aside, cover, and keep warm.

In another saute pan over medium-high heat, melt the remaining 2 tablespoons butter and cook, watching carefully, just until it begins to turn light brown. Immediately add the spinach, reduce the heat to medium, sprinkle lightly with salt, and stir the spinach just until it has uniformly wilted, about 1 minute. Remove from the heat.

To serve, divide the spinach among the centers of heated serving plates. Divide the shrimp among the plates, placing them neatly around and slightly overlapping the spinach. Drizzle the sauce and pink peppercorns over and around the shrimp. Serve immediately.


Makes about 1 quart (1 L)


2 tablespoons extra-virgin olive oil

2 pounds fish bones, cut or broken into pieces, from any saltwater fish except salmon

1 carrot, peeled and sliced

1/2 yellow onion, peeled and sliced


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