Paprika and lemon shrimp with cauliflower puree and vadouvan potato-fennel hash
ByronTalbott · ♥ 480 likes · 13.1K views · 5 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp butter
- 1 cup milk or cream
- 1 whole Yukon gold potato
- 1 tbsp oil
- 1 tbsp butter
- 2 tbsp vadouvan spice
- 3–4 whole four to six count tiger shrimp
- 2 tbsp oil
- 2 tbsp butter
- 2 tbsp paprika
- 1 tbsp dried rosemary
- cauliflower
- salt
Break the cauliflower into florets and cook lightly in butter; add milk or cream, season with salt and cook on a slow simmer until very soft.
Blend on the highest setting until extremely smooth; adjust salt, return to the pot and hold on very low heat, covered so no skin forms.
- fennel bulb
Cut the fennel bulb and the Yukon gold potato into a small, uniform dice so they cook evenly.
In a large saute pan with oil and butter on medium-high, cook the fennel and potato a few minutes; add the vadouvan and cook 4 to 5 minutes on medium for colour, then finish in a hot oven.
Remove the shrimp heads and shells and pull out the vein; shells can be saved for stock.
- salt
- lemon slices
In another saute pan on medium-high with a splash of oil and a knob of butter, saute the shrimp with salt, paprika, dried rosemary and chopped lemon slices, about 2 minutes a side, basting with the oil every 20 seconds; finish the last minute in a hot oven if needed.
- fennel tops
Chop fresh herbs (fennel tops, or parsley or tarragon) and add to the hash.
Plate a wide base of hot cauliflower puree, spoon the hash just within its edges, top with the shrimp and drizzle the red shrimp oil around the plate and over the shrimp.
Plating