Bouquets of shrimp in fine jelly, marine plants

Christophe Coutanceau

Christopher Coutanceau

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Person Number 8

Cooking preparation

Click to discover the ingredients

Shrimp stock
Shrimp jelly
Marinated shrimp and fried shrimp heads
Finishing touch

Ingredients

Shrimp

1 kg

Stalk of Celery

1

Onion

1

Carrot

1

Garlic cloves

2

Sprig Thyme

1

Bay leaf

1

Mignonette pepper

White wine

20 cl

Shrimp stock

500g

Gelatin leaves

4

Shrimp

60

Salt flakes

Espelette pepper

Lemon vinaigrette

Chickweed

Calendula

Sweet alyssum

Sweet william

Daisy

Begonia

Mustard leaf

Marigold

Machine

Food Processors

PREPARATION.

01.

Shrimp stock

Grill shrimp in oven at 220°C for about 15 minutes with a little olive oil. Sweat the diced vegetables and herbs until golden, add shrimp and let stew. Deglaze with white wine and reduce. Cover with water, blend with an immersion blender and cook for 45 minutes. Let flavors infuse for 1 hour, then pass through a chinois strainer. Clarify if necessary, then adjust seasoning.

02.

Shrimp jelly

Heat broth, add leaf gelatin which you have previously soaked in ice water, then place thin layer of jelly on bottom of each plate and let set in fridge.

03.

Marinated shrimp and fried shrimp heads

Shell shrimps and set heads aside. When ready to serve, marinate shrimp with lemon vinaigrette and season with fleur de sel and Espelette pepper. Remove shells from shrimp heads, lay them out on absorbent paper and fry at 160°C until they stop boiling.

04.

Finishing touch

Present as shown in photo.

Dito Sama’s recommendations:

Use a Dito Sama PREP4YOU or K55 food processor to blend the shrimp heads and shells to obtain the best shrimp stock. Use the micro-serrated blades to extract all the flavor.

Start process using pulse function, to break down largest pieces. Then work your way up to maximum speed.

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