This item is for the more adventurous home cook. There are different procedures that require detailed attention, but once it’s done, your guests are going to be blown away. Sometimes great food takes a little longer, sometimes we need to work hard, but the results are magic!!
Easy. Simple. Done.
20 U15 shrimp
20 wood skewers
6 cups tomato juice
2 tsp hot sauce
2 tsp Worcestershire sauce 1 tsp prepared horseradish 1 tsp celery salt
Peel and devein shrimp, leaving tails on. Skewer the shrimp from the tail towards the head, so each shrimp is straight on the skewer.
Combine the remaining ingredients in a saucepan and mix with a whisk. Place skewered shrimp into the saucepan, with the shrimp heads down in the liquid. Cook the shrimp over medium heat until tender, about 8 minutes. Watch carefully; shrimp cook quickly and you don’t want the skewer end to get burned.
Ingredients/Tomato Onion Panna Cotta
1 oz sundried tomatoes
peanut or vegetable oil for oiling ramekins 2 Tbsp butter
2 cloves garlic, minced
1/2 cup red onion, minced
2 tsp tamari
2 Tbsp agar-agar flakes
2 cups crème fraîche
1 cup freshly grated Parmigiano-Reggiano freshly ground black pepper to taste
salt to taste
1-1/2 Tbsp chopped chives
Method/Tomato Onion Panna Cotta
Place sundried tomatoes in a medium bowl and pour 1-1⁄2 cups boiling water over them. Leave until the tomatoes are completely softened, about 30 minutes. Lift the tomatoes out of the soaking water, reserving the water; rinse tomatoes in a sieve to remove any grit, then squeeze dry and mince. Line
the sieve with several layers of paper towels and strain the soaking water through it into a small saucepan. Set aside.
Melt butter in a sauté pan over medium heat. Add the garlic and onion and sauté briefly, then add minced sundried tomato. Cook, stirring often, about 5 minutes. Stir in tamari, then transfer to a mixing bowl.
Add agar-agar flakes to the reserved sundried tomato water and mix well; let stand 10 minutes. Bring the water and flakes to a boil, stirring constantly, then reduce heat and simmer 10 minutes. Strain the water and agar-agar mixture through a sieve into the sundried tomato mixture, mixing well. Add crème fraîche and Parmigiano-Reggiano and mix well. Season with salt and pepper to taste.
Ladle 2 oz of the mixture into 4oz cups and let stand until set, about 1 hour in refrigerator.
Ingredients/Chili Balsamic Reduction
2 tsp chili powder
3 cups Balsamic vinegar 1/2 cup sugar
3 tsp cornstarch
3 tsp water
Method/Chili Balsamic Reduction
Combine chili powder, Balsamic vinegar and sugar in a saucepan. Bring the mixture to a simmer and cook until reduced by half, about 12 minutes.
Combine the cornstarch and water to make a slurry. While vinegar mixture is simmering, slowly add the cornstarch and water until the liquid is smooth and viscous. Remove from the heat and cool.
Remove the panna cotta from the cups in which they set and place into service cups. Place Balsamic Reduction in pipette and place into the panna cotta in each service cup. Place two shrimp skewers into each cup, head down, and garnish with microgreens and celery.