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Saute of shrimp with bergamot infusion
Artist: _
Categories: Seafood, Shrimp
Yield: 12
Rating: 0
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Ingredients:
1 Ripe papya, peeled, diced
1 Lime zest and juice
1 tbspRed onion minced
1 tbspFresh cilantro, chopped
1/2 tbspCoarse ground black pepper
84 Raw headless Mexican shrimp
-peeled and deveined
4 Red bell peppers, roasted
-and peeled
3 cupHot water
6 Earl Grey tea bags
60 Asparagus spears, 2" long
2 Oranges, zest and juice
6 ozOlive oil
2 tbspGinger root, minced
2 tbspShallots, minced
5 cupCourt bouillon
3 cupCouscous
1 ozOlive oil
Procedures:
1Prepare the papaya salsa first to allow falvors to combine.
2Place papaya, lime zest and juice, red onion, cilantro and black pepper into small mixing bowl; stir and allow to marinate until service.
3Start by cleaning the mexican shrimp.
4Reserve the shells to utilize in another recipe.
5Next roast and peel the red bell peppers.
6Cut them into large pointed strips about 1" wide and reserve for service.
7Steep the earl grey tea bags in hot water and allow the flavor to extract until time for deglazing.
8Prepare asparagus, oranges, ginger root and shallots.
9Bring court bouillon to boil.
10Add couscous and olive oil.
11Cover and remove from heat.
12In 2 12" saute pans heat olive oil.
13Saute the ginger, shallots and shrimp together.
14Sear shrimp 2 minutes and turn over.
15Add asparagus and roasted pepper.
16Deglaze with the earl grey tea, add the orange zest and juice; reduce for 2 minutes.
17Place a timbale mold of couscous at top of entree plate.
18Place a melange of shrimp, asparagus and red pepper around base of plate and baste with tea sauce.
19Accompany with a tablespoon of papaya salsa next to the couscous.
20Serve immediately.
 
 
 
 

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