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Garlic butter shrimp shrimp, oven roasted vegetables, cherry tomato coulis, grape seed oil tuile

Vegetables and Fruits, Fish, Seafood & Shellfish

Garlic sautéed shrimp scampi on a bed of roasted vegetables garnished with a cherry tomato coulis.

Ingredients

Recipe for 4

Shrimp

8 Unit(s)
Big shrimp
3 Clove(s)
Chopped garlic
8 Sprig(s)
Chives

Roasted vegetables

2 Unit(s)
Carrot
8 Head(s)
Cauliflower
1 Unit(s)
Yellow pepper
0.50 Unit(s)
Fennel
2 Sprig(s)
Thyme
1 Head(s)
Garlic

Cherry tomato coulis

1 Tray(s)
Cherry tomatoes
100 Gr
Butter
50 Gr
Olive oil
4 Clove(s)
Crushed garlic
5 Bunch(es)
Basil

Grape seed oil tuile

25 Gr
Wheat flour
210 Ml
Water
125 Ml
Grape seed oil
1 Pinch(es)
Salt
  • Butter
  • Salt and pepper
  • Olive oil

Preparation time: 45 min

Preheat your Oven at 400 °F

  • Preparation

    Shell the shrimp making sure to keep the last section of shell attached to the tail.  Place on absorbent towels and keep in the fridge.

    Peel the carrots and cut them into sticks.  Make nice bouquets with the cauliflower.  Clean and quarter the fennel.  Remove the seeds from the peppers and cut into large slices.

    Peel and mince the garlic for the scampi, and simply peel them fro the coulis.  Cut the garlic head in 2 for the roasted vegetables.

    Cut the cherry tomatoes in 2.

    Finely slice the chives.

  • Shrimp

    In a hot skillet with oil and a knob of butter, cook the shrimp for 1 minute on each side.  Season with salt and pepper to taste.

  • Roasted vegetables

    In a mixing bowl, combine all the vegetables and add the olive oil, salt and pepper.  Combine well.  Transfer to a baking sheet, making sure that you have a nice even coat and the vegetables aren't too clumped up.  Use a second baking sheet if necessary.  Place in the oven for roughly 20 minutes, making sure not to overcook them.

  • Cherry tomato coulis

    In an oven proof pan, place all of the ingredients, cover with aluminum and cook for 20 minutes at 400°F

    Once you remove from the oven, transfer to a blender.  Season to taste and set aside.

  • Tuile

    Pass the flour through a sieve.  Combine all the ingredients in a mixing bowl and whisk together.  It should be nice and smooth in texture.

    In a hot, non-stick skillet with a knob of butter, add a nice spoon full of the mix.  Let the mix spread across the surface of the pan.  It will cook until all the humidity has evaporated.  At this point, carefully slide a spatula underneath the tuile and transfer it to a baking sheet or plate lined with paper towel.  Repeat this process until you have enough tuiles.

    Be careful!  The tuiles are very delicate, so handle with care.

  • Plating

    In a nice serving bowl, place the roasted vegetables at the bottom of the plate.  Make sure you have a nice mix of all the vegetables.  Garnish with 2 shrimp (flashed in the oven to re heat if necessary for 3 minutes).

    Garnish with the cherry tomato coulis and the chives.

    Finish off with a nice grape seed tuile!

Make sure not to over cook the vegetables or the shrimp.  Vegetables should have a slight crunch to them!

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