Though the truffles lend a wonderfully rich flavor to the shrimp, they are fairly costly, so you might want to save this dish for special occasions.

　　

Ingredients

Makes 6 main-course servings

　　1 bunch fresh chives

　　30 extra-large (16 to 20 per pound) shrimp in shell without heads, peeled, leaving tail and first shell segment intact, and deveined

　　1/2 cup diced (1/4-inch) peeled celery root

　　2 teaspoons olive oil

　　1/2 cup diced (1/4-inch) peeled parsnips

　　1/2 cup diced (1/4-inch) peeled turnips

　　1/2 cup diced (1/4-inch) seeded peeled butternut squash

　　1/2 cup warm water

　　1/2 pound cold black truffle butter or 2 sticks (1 cup) unsalted butter, cut into pieces

　　Chestnut purée

　　1 1/2 cups black truffle sauce

　　

Step 1

Blanch chives in a 2-quart pot of boiling salted water 2 seconds, then transfer with tongs to a bowl of ice and cold water to stop cooking. Drain chives in a colander and spread in 1 layer on paper towels.

　　

Step 2

Stand 5 shrimp together in a tight circle, tails up and touching in center, then tie tails together with 2 or 3 chives (be careful not to break them), wrapping them about 1 inch down from top of tails. Make 5 more "crowns" with remaining shrimp and chives. Chill, covered, on a plate.

　　

Step 3

Cook celery root in 1/2 teaspoon oil in a 6-inch nonstick skillet over moderately low heat, covered, stirring occasionally, until tender but not brown, about 4 minutes, and transfer to a bowl. Cook parsnips, turnips, and squash separately, each in 1/2 teaspoon oil in same manner, transferring to bowl with celery root. Season vegetables with salt and pepper and keep warm, covered.

　　

Step 4

Whisk together warm water and one fourth of truffle butter in a 5-quart wide heavy pot over moderately low heat until just incorporated. Add remaining butter one third at a time, whisking until all butter is incorporated. Stand shrimp in butter mixture and poach at a bare simmer, covered, until just cooked through, about 10 minutes.

　　

Step 5

Spoon chestnut purée into centers of 6 plates and top with crowns of shrimp. Pour 1/4 cup truffle sauce around each serving and sprinkle vegetables over plate, letting them fall around shrimp.