Poached Shrimp with Vin Blanc and Roma Tomatoes with Thyme

• 1 tablespoon flour
• 1 tablespoon unsalted butter, softened
• 3/4 cup dry white wine
• 3/4 cup water
• 1 tablespoon shallots, chopped
• 1 bay leaf
• 1/2 teaspoon salt, large pinch white pepper
• 10 large tail-on shrimp, peeled and deveined
• 2 tablespoons Italian Roma tomatoes, diced
• 1 1/2 teaspoons packed fresh thyme leaves
• 2 thyme sprigs

1. In a small bowl, combine the flour and butter.
2. Using a fork, work it into a paste.
3. (This paste is called buerre manie).
4. At this point you can refrigerate it until needed.
5. In a small saucepan combine the wine, water, shallots, bay leaf, salt and a generous pinch of white pepper.
6. Bring this mixture to a boil.
7. Add the shrimp and stir.
8. Allow the liquid to come back to a boil.
9. As soon as the shrimp turn pink, remove them from the liquid and place on a warm plate.
10. Bring the poaching liquid back to a rolling boil.
11. While whisking the hot liquid, add 1/2 of the buerre manie.
12. As the buerre manie melts, the liquid will thicken.
13. (If you want a thicker sauce, add more).
14. Turn down the heat and simmer for 5 minutes, stirring often.
15. Add the tomatoes and fresh thyme.
16. Adjust the seasonings and ladle the sauce over the shrimp.
17. The shrimp should be nicely mounded on a warm service plate.
18. Garnish with thyme sprigs.

flour, unsalted butter, white wine, water, shallots, bay leaf, salt, shrimp, italian roma tomatoes, thyme, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/poached-shrimp-with-vin-blanc-and-roma-tomatoes-with-thyme-recipe.html (may not work)