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Shrimp and Grits (Serves 10): Chablis Grand Cru Blanchot Domaine Christian Moreau Pere Er Fits Chablis, France 2010.

For the aigo boulido stock: *

7 ounces butler
7 ounces chopped leeks
7 ounces chopped garlic
6 shallots, chopped
20 green peppercorns
2 boy leaves
8 3/4 cups water

For The shrimp ballotine:

5 1/2 cups water
2 1/4 ounces plus
1/4 teaspoon kosher salt
2 ounce pink salt
2 pounds ruby red shrimp deveined
1 1/4 ounces pureed prquilio peppers
1/2 ounce chicken mousse
1/2 teaspoon green curry powder

For The red pepper and hibiscus glazed ballotines:

2 1/4 cups Iresii red Dell pepper juice
1/4 ounce agar agar
3/4 ounce dried hibiscus
1/4 ounce dried orange peel
5 sheets gelatin, bloomed in water; excess squeezed out
Shrimp ballotine from above
Liquid nitrogen

For the grits:

5 1/4 cups aigo boulido stock, from above
1/4 cup extra virgin olive oil
7 ounces grits
1 3/4 cups milk
2 ounces grated Parmesan cheese
1/4 cup mascarpone
Pinch finely grated lemon zest
Salt and pepper

For the chanterelle mushrooms:

1 pound chohlerelle mushrooms
1 ounce butter
Alao boultdo stock, from above
Espelette pepper
Salt and pepper

For the garnish:

Baby herbs

* yields more than needed for plating


For the aigo boulido stock: Heat butter in large pot until melted. Add vegetables, peppercorns, and bay leaves; saute until vegetables are tender, Add water and bring to simmer Simmer for 30 minutes. Remove from heat and cool to room temperature Chill for 24 hours; strain through fine-mesh sieve

For the shrimp ballotine: Heat circulating water bath to 140 degrees. Mix water, 2 1/4 ounces kosher salt, and pink salt together until both salts are dissolved. Rinse shrimp with brine. In bowl set over ice bath, mix together piquillo puree, chicken mousse, curry powder, and remaining kosher salt. Fold In shrimp so they are all coated. Using plastic wrap, roll into Ox/-inch logs ensuring about 6 pieces of shrimp per roll, placing them head-to-tail. Transfer to vacuum bags and seal tightly. Cook in water bath until ballotines reach an internal temperature of 140 degrees, about 25 minutes. Chill in Ice water bath

For the red pepper and hibiscus glazed bal-lotines: Reduce pepper juice by one-third and clarify; chill until cold. Stir in agar agar and bring to simmer Cook for 5 minutes to fully hydrate agar agar, skimming impurities from surface. Remove from heat and add hibiscus and orange peel. Let stand 7 minutes. Stir in bloomed gelatin until melted. Strain through fine-mesh sieve and cool to 131 degrees. Unwrap shrimp ballotines and lightly pierce with thin metal skewer, such as a cake tester. Drop bal-lotines into liquid nitrogen for 6 seconds Remove and let stand 5 seconds. Quickly dip Into warm gelatin mixture, about 2 seconds, to form thin sheet of gel around the ballotines. Gently place on sheet tray and chill for 2 hours to set.

For the grits: Bring stock and oil to boil Whisk In grits; reduce heat to simmer and cook approximately 20 minutes, stirring occasionally

with wooden spoon. Stir in milk; cook an additional 5 to 8 minutes Stir in remaining ingredients; keep warm.

For the chanterelle mushrooms: Clean mushrooms by trimming stems, scraping outside layer, and brushing off loose dirt with clean towel. Heat butter in saute pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until warmed through. Add touch of stock and toss to glaze. Season with Espelette, salt; and pepper.

To serve: Plate as shown.
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Publication:Art Culinaire
Article Type:Recipe
Date:Dec 22, 2013
Words:578
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