Chilled Gulf Shrimp, Blue Crab and Avacado With A Spicy Tomato Coulis and Herb Oil
Ingredients
- HERB OIL
- Basil leaves - 1/4 cup, roughly chopped
- Parsley - 1/4 cup sprigs, chopped
- Scallions - 1/4 cup, chopped (green part only)
- Lemon Juice - 2 tablespoons
- Olive Oil - 1 cup
- Salt & white pepper to taste
- SPICY TOMATO COULIS
- Tomato - 1 cup peeled and chopped
- Tomato paste - ½ teaspoon
- Tabasco - 1/4 teaspoon
- Lemon Juice - 1 tablespoon
- Sugar - 1 teaspoon
- Olive Oil - ½ cup
- Salt & pepper to taste
- CHUNKY AVOCADO GUACAMOLE
- Avacado - 2 cups diced
- Tomato - ½ cup, diced
- Red Onion - 1/4 cup, diced
- Cilantro - 1 tablespoon, chopped
- Lime Juice - 2 tablespoons
- Tabasco Sauce - 1/4 teaspoon
- Salt & white pepper to taste
- BLUE CRAB SALAD
- Lump Crabmeat - 2 cups
- Chives - 2 tablespoons, minced
- Egg Yolk - 2
- Olive Oil - ½ cup
- Garlic - 1 teaspoon, minced
- Lemon Juice - 1/4 cup
- Salt & white pepper to taste
Instructions
In a small bowl, using a thin wired whisk, blend the egg yolks, chives, garlic, and lemon juice. Once well blended, whisk vigorously while streaming in the olive oil creating a well emulsified aioli. Fold in the lump crabmeat and season to taste with salt and white pepper.
Components:
6 tail-on peeled and de-veined grilled jumbo shrimp
12 Chive Stems
Chunky Avocado Guacamole (see recipe above)
Blue Crab Salad (see recipe above)
Spicy Tomato Coulis (see recipe above)
Herb Oil (see recipe above)
Presentation:
1) Place a 2 ½ inch wide by 1 inch tall ring mold on the center of a dinner plate.
2) Place 3 tablespoons of Chunky Avocado Guacamole in the ring mold, and lightly press with a spoon creating a leveled layer.
3) Layer 3 tablespoons of Blue Crab Salad on top of the Chunky Avocado Guacamole and press lightly with a spoon.
4) Layer an additional 3 tablespoons of Chunky Avocado Guacamole on top of Blue Crab Salad and lightly press with a spoon leveling with the top of the ring mold.
5) Remove the ring mold and spoon in two tablespoons of Spicy Tomato Coulis in a circle around the molded ingredients.
6) Drizzle dollops of Herb Oil around the Spicy Tomato Coulis.
7) Place a Grilled Jumbo Shrimp on top of the molded ingredients and garnish with the chive stems.
8) Repeat steps 1 to 7 five more times.
