Shrimp with Tomato and Avocado Sauce
A cold appetizer featuring shrimp as the main ingredient, served with tomato, avocado, spherical apple garnish, and red and white sauces.
Ingredients
Shrimp (gray shrimp, boiled alive in water)
to taste
Tomato (pulp only)
5 mm balls
Apple (pulp only)
5 mm balls
Avocado (pulp only)
5 mm balls
Mayonnaise
to taste
White wine vinegar (mixed with mayonnaise and shrimp broth)
to taste
Shrimp broth (strained and reduced by half)
10 cl water (from boiling shrimp, strained and reduced by half)
Tomato paste (mixed with mayonnaise to make red sauce)
to taste
Fresh cream (to adjust sauce consistency)
to taste
Lemon juice (drizzled over garnish)
to taste
Truffle (garnish)
1 tsp chopped
Chervil (garnish)
to taste
Instructions
1
Make the shrimp broth
Boil the gray shrimp in water for 10 minutes, strain out the broth, and reduce the broth by half to concentrate the flavor.
2
Make the white sauce
Mix the white wine vinegar and shrimp broth into the mayonnaise, add fresh cream to adjust the consistency, strain, and set aside.
3
Make the red sauce
Mix the tomato paste with the remaining mayonnaise to make a red sauce, and load it into a conical paper piping bag.
4
Prepare the garnish
Cut the tomato, apple, and avocado into 5 mm balls using a melon baller, and drizzle with lemon juice to prevent browning.
5
Plate the dish
Arrange the shrimp in a circular ring on the plate, drizzle with a truffle vinaigrette, pipe dots of the white sauce, and accent with the red sauce.
6
Garnish
Place the ball-shaped garnish inside and around the shrimp ring, and finish with a sprinkle of truffle and chervil.
