Shrimp with Roasted Garlic and Papaya
4 SERVINGS
Ingredients:
24 ounces Shrimp (16–20 count)
1 head Garlic
1/4 cup Vegetable oil
1/4 cup Celery, 1/4 inch (.6 cm) dice
1 cup Onion, 1/4 inch (.6 cm) dice
1 cup Dry white wine
1 Bay leaf
1 cup Fish stock
2 cups Heavy cream
To taste Salt and black pepper
1 1/2 cups Papaya
1 teaspoon Basil, chopped
1 teaspoon Thyme, chopped
Method:
Peel and devein the shrimp; refrigerate until needed.
Cut the top off the head of garlic and wrap the garlic in aluminum foil. Roast in a preheated 375°F (190°C) oven for approximately 30 to 45 minutes.
Heat the oil over medium heat.
Squeeze the cooked garlic pulp into the oil. Add the celery and onion. Cook 5 minutes or until the vegetables are soft.
Add the wine, bay leaf, and stock. Reduce the volume by half.
Add the cream and reduce the volume by half again, or to the nappe´ stage. Remove the bay leaf.
Add the shrimp and cook 2 to 3 minutes, until they are pink (do not overcook).
Correct seasoning. chef tip
Cut the papayas in half, remove the seeds, peel, and slice into long, thin strips; toss with the basil and thyme.
Spoon approximately 1/4 cup (2 ounces, 56 g) of the sauce into the center of each warm plate. Decoratively place the papaya strips around and on top of the sauce.
Top the papaya with 2 tablespoons (1 ounce, 30 ml) Avocado Salsa (below) and 6 cooked shrimp.
0 comments:
Post a Comment