Shrimp Terrine with Cucumber, Whipped Grapefruit, and Avocado Puree |
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Prep Time: 85 Minutes Cook Time: 10 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Ingredients:
1 pound peeled and deveined shrimp |
3 .6 grams activa rm |
2 teaspoon chopped chervil |
salt |
cayenne pepper, to taste |
special equipment: cryovac bag |
260 grams grapefruit juice (2 large grapefruits) |
10 grams agave nectar |
4 grams versa whip 600k |
.65 grams xanthan gum |
1 ripe avocado |
1 teaspoon glucose |
1 tablespoon fresh lime juice |
2 tablespoons extra-virgin olive oil |
salt |
1 english cucumber |
salt |
1 tablespoon citron vinegar |
agave nectar, to taste |
shaved jalapeno |
micro flowers |
cilantro leaves |
wild char roe |
micro amaranth |
Directions:
1. Shrimp Carpacio:
2. Dice the shrimp and toss with activa, chervil, salt and cayenne to distribute evenly. Place inside a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Place in ice bath and slice thinly when completely cooled.
3. Whipped Grapefruit:
4. Place grapefruit juice, agave nectar, versa whip and xanthan gum in a bowl and whisk until it reaches a meringue like texture.
5. Avocado Puree:
6. Place avocado, glucose and lime juice in a blender and process until smooth, slowly drizzle in the olive oil ad season with salt.
7. Cucumber:
8. Peel and dice the cucumber into a 1/4-inch dice. Toss with salt, citron vinegar and agave nectar. Place inside a cryovac bag and compress.
9. Yield: 4 servings
10. Garnish:
11. Arrange the shrimp on the plate and garnish with remaining components.
12. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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