Shrimp Mosaic

Posted: March 19, 2013 in Recipes
Tags: , , , , , , , ,

I had a thought after seeing a show where a woman was making braciole and I had a thought, could i do this with shrimp.  It started as a rolled dish and slowly evolved in my head as I road back and fourth each day from SF to Oakland last week.  The thought went from something rolled like braciole to more of a cannelloni, then from a cannelloni to something more of a pasta sheet, then finally just a sheet.   A sheet a shrimp molded together to form a single piece of protein.

  • 12 each 21-25 shrimp or roughly 1/2 pound
  • 1/4 pound honeydew melon
  • 3T olive oil
  • 3T rice wine vinegar
  • 1 clove black garlic

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I first chopped the shrimp up the shrimp into 1/2 inch pieces tossed them with salt, pepper and the black garlic.  After it was all mixed I placed them into a vacuum bag and sealed the bag.  Using a rolling pin i flatten the shrimp as much as I could then placed the bag into a water bath starting at room tempature then bringing it up slowly to 135F

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After about 20 mins it came up to temp and I shut the power off so it could cool slowly.  The result of the slow cooking water bath was a single unified “protein” that could be cut and shaped as I wanted.

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The black garlic seeped out while cooking and flavored the entire sheet, adding a bit of garlic sweetness throughout the entire piece.

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The honeydew melon was mixed with the olive oil, vinegar, salt and pepper, vacuum sealed and cooking in the same manner but at a lower temperature so that I could retain the shape and texture.   the final product was a piece of honeydew that was hot to the touch but retained all its original characteristics.  The olive oil and rice wine vinegar were infused into the melon giving it a pickled flavor with hints of grass from the oil.

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The final product.  I cut the shrimp into a 2 by 5 inch rectangle.  brushing some of the liquid from the melon over the shrimp, placing a few spoonfuls of melon around the bowl, some cracked black pepper, and a few cilantro leaves. the final flavors were different then expected but almost to where I want them.  The sweetness made the shrimp tasty more of the sea while vice versa the shrimp made the melons taste more of melon.   More to come of this I am sure, this is only the beginning.

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