Saute of Shrimp with Bergamot Infusion
Source of Recipe
the web
List of Ingredients
1 ripe papya, peeled, diced
1 lime (zest and juice)
1 T red onion, minced
1 T cilantro, chopped
1/2 T coarsely ground black pepper
84 shrimp, peeled and deveined
4 red bell peppers, roasted and peeled
3 cups hot water
6 Earl Grey tea bags
60 asparagus spears, 2" long
2 oranges, zest and juice
6 oz Olive oil
2 T ginger root, minced
2 T shallots, minced
5 cups Court bouillon (recipe follows)
3 cups couscous
1 oz Olive oil
Recipe
Prepare the papaya salsa first to allow falvors to combine. Place papaya, lime zest and juice, red onion, cilantro and black pepper into small mixing bowl; stir and allow to marinate until service.
Start by cleaning the Mexican shrimp. Next roast and peel the red bell peppers. Cut them into large pointed strips about 1" wide and reserve for service.
Steep the Earl Grey tea bags in hot water and allow the flavor to extract until time for deglazing.
Prepare asparagus, oranges, ginger root and shallots.
Bring bouillon to boil. Add couscous and olive oil. Cover and remove from heat.
In 2 12" saute pans heat olive oil. Saute the ginger, shallots and shrimp together. Sear shrimp 2 minutes and turn over. Add asparagus and roasted pepper. Deglaze with the Earl Grey tea, add the orange zest and juice; reduce for 2 minutes.
Place a timbale mold of couscous at top of entree plate. Place a melange of shrimp, asparagus and red pepper around base of plate and baste with tea sauce. Accompany with a tablespoon of papaya salsa next to the couscous. Serve immediately.
COURT BOUILLON
2 qts water
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 small onion, chopped
1/4 cup parsley, chopped
1 bay leaf
1 T fresh thyme, chopped
1 T fresh basil, chopped
3 garlic cloves
10 black peppercorns
1 tsp sea salt
1/4 cup white wine vinegar
1/4 cup white wine
In a large saucepan place all of the ingredients. Bring the liquid to a boil and then simmer it for 30 minutes. Let it cool.
Serves 12.
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