Vegetables a La Grecque With Sauteed Shrimp

• 2 tablespoons honey
• 1 cup dry white wine
• 3 tablespoons white wine vinegar
• 12 cup chicken broth
• 1 pinch saffron
• 1 star anise
• 1 tablespoon coriander seed
• 1 sprig thyme
• 2 bay leaves
• 3 fresh lemon slices, 1/4-inch thick
• 1 dried arbol chile
• 12 white mushrooms
• 2 cups cauliflower florets (from 1 large head)
• 6 baby artichokes, outer leaves removed and trimmed, cut in half lengthwise
• 12 baby carrots, trimmed and scrubbe
• 16 white pearl onions, peeled
• 4 baby fennel, trimmed, cut in half lengthwise (cut into quarters if on the larger side)
• 12 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil, for sauteeing the shrimp
• 18 teaspoon sea salt
• 12 medium shrimp, tail-on, peeled and deveined
• salt
• freshly cracked black pepper

1. In a 12- to 13-inch saute pan, combine the honey, wine, vinegar, broth, saffron, star anise, coriander seeds, thyme, bay leaves, lemon and chile.
2. Bring to a boil.
3. Add the mushrooms, cauliflower florets, artichokes, carrots, onions and fennel.
4. Reduce the heat to a simmer, cover and cook for about 10 minutes, until just tender.
5. Pour the vegetables and the poaching liquid into a large bowl.
6. Add one-half cup olive oil and salt.
7. Allow the mixture to cool to room temperature, or refrigerate until ready to serve.
8. Before serving, allow the vegetables to come back to room temperature.
9. Just before serving, season the shrimp with a pinch of salt.
10. Heat the remaining olive oil in a medium skillet, and saute the shrimp over high heat until pink, about 2 minutes, being careful not to overcook.
11. Divide the vegetables evenly among each of four plates, and place three shrimp over each serving.
12. Spoon a little of the poaching liquid over each serving, and garnish with a little freshly cracked pepper if desired.
13. Serve immediately.

honey, white wine, white wine vinegar, chicken broth, saffron, anise, coriander seed, thyme, bay leaves, lemon slices, chile, white mushrooms, cauliflower, baby artichokes, baby carrots, white pearl onions, baby fennel, extra virgin olive oil, extra virgin olive oil, salt, shrimp, salt, freshly cracked black pepper

Taken from www.food.com/recipe/vegetables-la-grecque-with-saut-ed-shrimp-279355 (may not work)