Shrimp Mosaic Recipes
SHRIMP MOSAIC
The shrimp mosaic can be served warm or cold. It is an unusual presentation that works nicely on the bottom of the plate with a pasta or salad built on top of it, much like a chicken paillard. We've served it with a chunky avocado salad or tucked underneath a creamy risotto. It also makes for a fine spin on the traditional shrimp cocktail.
Yield serves 8 as an appetizer
Number Of Ingredients 4
Steps:
- Cut the shrimp into 1/2-inch (1.25-centimeter) pieces and place them in a bowl. Season with the salt and cayenne, and gently mix with a rubber spatula. Sprinkle the Activa on the shrimp and stir to coat evenly.
- Place the shrimp in a 10 × 12-inch vacuum-seal bag. Vacuum the air out of the bag, then use a meat mallet to flatten the shrimp evenly and cover the interior of the bag with a uniform sheet of shrimp. When the shrimp are completely flat they will look like a mosaic of shrimp. Place the bag in the refrigerator overnight to allow the transglutaminase to bond the pieces of shrimp.
- The following day, place the bag in a water bath set at 131°F (55°C) and cook for 20 minutes. Transfer the bag to a large ice bath to rapidly chill the shrimp. When they are cold, cut open the bag and remove the sheet. Lay it on a cutting board and cut into 8 rectangles.
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- Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
- Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.
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