20 oz. Lemongrass Essence Rice, Short Grain, Cooked
15 ea Shrimps U8, peeled and devined
2.5 oz. Garlic, shave
5 oz. Thyme picked and chopped
5 oz. Culantro finely chopped chiffonade
5 oz. Cilnatrillo roughtly Chopped
7.5 oz. Unsalted Butter
10 oz. Coconut Water fresh
10 oz. Coconut Milk
10 oz. White Wine
5 ea. Lime, cut in quarters
5 oz. Hearts of Frisse
7.5 oz. Baby Arugula
10 ea. Heirloom Baby Pear Tomatoes
2.5 oz. Extra Virgin Olive Oil
1.25 oz. Sherry Vinaigrette
5 oz. 5 year Aged Sharp Cheddar
10 oz. Heavy Cream, 40 percent
1 Cream Charger N2O is also needed.
After rice been cooked, while is hot, form a 2 oz ball.
In between greased parchment paper; pressed down to a disc shape.
In a shallow pan with vegetable oil to 345 degree, cook until golden brown and a crispy consistency.
In a hot saute sear shrimp about two minutes on both side; plogged thyme, add shaved garlic
and cook til garlic cooked but not brown; add butter; baste shrimp.
Remove Shrimps from the saute pan; deglace with white wine reduce wine by half.
At this point add the coconut water and coconut milk reduce to desired consistency adjust favor with salt and pepper; squeezed a quarter of a lime; set to a side.
In a separate sauce pan combine two onces of the sharp cheddar and heavy cream; simmer for about 5 minutes, strain and allow it to cool down.
Once it is at room temperature transfer to iSi siphon; charge and set to a side.
Using a soup bowl; recommended dish to be used.
Bring sauce to temperature; adjust flavor if neccesary; add culantro and cilantrillo; pour down two onces on the plate.
Set the rice crisp; toss frisse, baby arugula, tomato, and shrimps; adjust flavors with salt and pepper and lime to finish the dish; extract about an once of sharp cheddar foam on top.
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