Receta Destacada - Julio 2006
Hazelnut Dukha Spiced Mexican Shrimp
Mochi Rice, Honshimeji, Tangerine Tupelo Honey Verjus Dressing
Chef, Bernard Guillas
San Diego, California
Yields 6 servings
Mexican Shrimp
18 Ocean Garden Authentic Mexican shrimp, U10, peeled, deveined
2 quart water
1 cup dry white wine
1 tsp black peppercorns
1 bay leaf
1 tsp sea salt
1 lemon grass stalk, crushed
2 thyme sprigs
Peel the shrimp and save the shells for stock.
Combine water, wine, peppercorn, bay leaf, sea salt, lemon grass and thyme sprigs in stock pot. Bring to a boil over high heat. Simmer 5 minutes. Add shrimp shells. Cook 10 minutes. Pour the stock through a strainer in another pot. Discard all solids. Reheat stock. Add shrimp. Cook 3 to 4 minutes or until shrimp is opaque. Remove shrimp and refrigerate. Strain stock. Cool and refrigerate. Reserve for shrimp bisque.
Tangerine Tupelo Honey Verjus Dressing
1/4 cup Tupelo honey
1/3 cup verjus
1/2 cup grape seed oil
1 tangerine, zested and juiced
** sea salt and freshly ground black pepper to taste
Whisk all ingredients in mixing bowl.
Mochi Rice
1 Tbsp. butter
1/4 cup minced scallion
1 cup Mochi rice
1-1/2 cups water
** sea salt and freshly ground black pepper
1/2 tsp. Togarashi
1 Tbsp. seasoned rice vinegar
1/2 tsp. plum powder
Melt butter in saucepan. Add scallion. Cook 2 minutes without browning. Add rice. Stir to coat. Add water, salt and pepper. Bring to boil. Once water is boiling, turn heat to medium-low. Cover pan. Let steam 16 minutes or liquid has been absorbed. Fold in Togarashi, seasoned rice vinegar and plum powder. Check and adjust seasoning if needed.
Assembly
2 tbsp Hazelnut Dukkah spice blend
1/4 cup cassis coulis in a squeeze bottle
1/2 cup celery sprouts
1 package Honshimeji, steamed
6 amaranth flowers
6 lotus root chips, skewered with lemon grass sticks
In mixing bowl toss shrimp with 1/4 cup of verjus dressing and hazelnut Dukkah.
Place scoop of mochi rice in center of large plate. Arrange three prawns overlapping around mochi rice. Dispense cassis Coulis in a curve line from the head to the tail. Spoon dressing in side curve. Divide celery sprouts into 6 portions. Place on top of mochi rice. Garnish with Honshimeji, amaranth flower and lotus root chip.
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