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Crispy shrimps, garlic butter popcorn, tomato smoked mayonnaise, briquette leaves with fleur de sel, coriander |

Brunch, Salted, Egg, Vegetables and Fruits, Fish, Seafood & Shellfish

Such comforting and soothing brunch idea. With the smoked mayo it is absolutely delectable!

Ingredients

Recipe for 12 tapas

Shrimps

24 Unit(s)
Peeled medium shrimps, tail-on

Tomato smoked mayo

2 Unit(s)
Egg yolk
1 Tbsp
Dijon mustard
100 Ml
Tomato paste
25 Ml
White wine vinegar
2 Ml
Liquid smoke
500 Ml
Canola oil

Poached egg

1 Bag(s)
Pop-corn
6 Clove(s)
Garlic
125 Gr
Butter

Country bread

4 Unit(s)
Brick sheets
12 Leaf(ves)
Fresh cilantro
50 Gr
Butter
6 Pinch(es)
Sea salt flakes
  • Salt and pepper

Preparation time: 45 min

Preheat your Oven at 400 °F

  • Set up

    Shell the shrimps, keeping the tails.

    Peel and finely chop the garlic.

  • Garlic butter

    Melt the butter and add the chopped garlic, leaving to infuse over a very low heat.

    Be careful not to color the butter. 

  • Tomato smoked mayonnaise

    In a kitchenaid, if possible, add the Dijon mustard and the egg yolk. Mix everything at medium speed (5-6) for 2-3mins until the blend is entirely homogenous. Bring the speed up (8), then gently pour the oil slowly until a very smooth and silk mass begins to form. Add the remaining oil back at medium speed (6), then add everything that's left; the vinegar, the tomato paste and the liquid smoke. Salt & pepper to taste.

  • Montage

    Cook bagged Pop-Corn for a few minutes in the microwave (according to instructions), or make your own in a saucepan with a little oil and a lid.

    Just before serving, drizzle the Pop-Corn with garlic butter and season with salt and pepper.

  • Shrimps

    Sear the shrimps in a hot frying pan for 2 minutes with oil and butter, then season.

    Just before serving, reheat in the oven for 2 to 3 minutes.

  • Brick pastry

    Brush a sheet of brick pastry delicately (fragile) with butter, place another sheet on top and brush again with butter.

    Lay the fresh coriander leaves beautifully flat. Add a brush of butter to the leaves, then place another sheet of brick pastry on top, and repeat the first operation.

    Using a knife, cut out a pretty square of brick pastry with transparent coriander leaves in the center.

    Place on an ovenproof baking sheet lined with parchment paper, and bake for around 5 minutes, checking that the brick is just turning golden.
     

  • On the plate

    Place a spoonful of smoked mayonnaise in the center of a plate and arrange the shrimp around it.

    Place the brick pastry in the center on top of the mayonnaise. Sprinkle the garlic-butter popcorn over the shrimp.

« Make your recipes while having fun with friends or colleagues. »

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