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Seared shrimps, garlic butter popcorn, red pepper, curry mayonnaise and cilantro |

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

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

Note

It is possible to use already cooked shrimp to save some time.

Ingredients

Recipe for 12 tapas

Shrimps

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

Mayonnaise

1 Unit(s)
Egg yolk
1 Tbsp
Dijon mustard
1 Tbsp
Lemon juice
1 Tsp
Curry powder
4 Sprig(s)
Coriander
125 Ml
Canola oil

Pop-corn

30 Gr
Pop-corn
4 Clove(s)
Garlic
50 Gr
Butter

Jalapeno pickel (optional)

2 Unit(s)
Jalapeno pepper
150 Ml
Season rice vinegar
125 Ml
Water

Preparation time: 45 min

Preheat your Oven at 400 °F

  • Preparation

    Peel and clean the shrimp, keeping the tail.

    Peel and finely chop the garlic.

    Thin out and chop the coriander.

  • Garlic butter

    Melt the butter and add the chopped garlic, let it infuse on a very low heat.

    Be careful not to color the butter. 

  • 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 lemon juice, the curry powder and the chopped cilantro. Salt & pepper to taste.

  • Pop-corn

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

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

  • Shrimps

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

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

  • Jalapeno pickel

    In a saucepan, mix the rice vinegar and water. Bring to a boil.

    Add the jalapeno slices and let the mixture stand for 5 minutes off the heat.

  • Plating

    In a plate, place a spoonful of mayonnaise in the center, place the shrimp all around.

    Sprinkle the garlic butter popcorn over the shrimp.

It is possible to use already cooked shrimp to save some time.

Class with similar recipe

Thursday, March 14th 12:00 to 13:00
Old Montreal
35 $ / pers.
MIDI EXPRESS

MIDI EXPRESS

NEW! 30 min cooking class + 30 min tasting = 1 hour of pleasure!

  • Seared shrimps, garlic butter popcorn, red pepper, curry mayonnaise and cilantro |
  • Vacuum-packed asparagus with herb butter and lemon, Parma ham |
More information
11 / 14

35 $ / pers.
3 places disponibles

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