Shrimp Martini With Robuchon Mashed Potatoes Recipes

SHRIMP MARTINI WITH ROBUCHON MASHED POTATOES

Steps:

• In a large pot, add unpeeled potatoes and cover with cold water up to 2-inches above. Add coarse sea salt and bring it to a boil. Cook until tender, about 25 minutes.
• Drain them well and peel them while they're still hot. Pass them through a potato ricer or a food mill into the same pot they were boiled in earlier.
• Place the pot back on the burner and set the heat on low.
• Meanwhile, in a small saucepan, add a drop of water which will prevent the milk from boiling over. Pour in the milk and warm it up on medium heat.
• Add 4 tablespoons of butter at a time to the potatoes and stir until almost incorporated before adding some more, stirring very well between each addition.
• Using a whisk, combine the liquid into the mixture and continue doing this until all incorporated. Season with salt and whisk to blend.
• To serve, spoon the mashed potatoes into martini glasses and place 6 cold poached shrimp evenly around the glass.
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TAMARIND RUM GLAZED SHRIMP MARTINI

Steps:

• Mix the olive oil, parsley, thyme, salt and pepper in a medium bowl. Add the shrimp and toss to coat. Let stand 30 minutes.
• Add peeled boniato to cold water and cook until just tender. Drain and mash with heavy cream, butter, salt, and Parmesan cheese. Reserve for later and keep warm.
• Combine the rum, tamarind, brown sugar, sweet chili sauce, ginger, and scotch bonnet pepper in a large saucepan and simmer on medium low heat for 15 minutes.
• Mix cornstarch with the water until smooth and add to the sauce. Cook for another 5 minutes.
• In saute pan, heat olive oil on medium heat and add shrimp. Cook for about 1 minute on each side or to when shrimp turns pink.
• Add 1/4 of the rum sauce to the pan with shrimp and toss; cook for about 30 seconds. Remove from heat.
• Saute vegetables in olive oil and allow them to be crisp, but tender.
• To serve, pipe 2 to 3 ounces of the boniato mash in a martini glass, then arrange 4 shrimp around the rim of the glass with the tail out. Pile some of the sauted vegetables on top of the mash like a nest, then drizzle some of the sauce over. Garnish with a sprig of parsley.