Preview

Crispy shrimps, garlic butter popcorn, tomato smoked mayonnaise, briquette leaves with fleur de sel, coriander |

Brunch, Salted, Egg, Vegetables and Fruits, Fish, Seafood & Shellfish

Such comforting and soothing brunch idea. With the smoked mayo it is absolutely delectable!

Ingredients

Recipe for 12 tapas

Shrimps

24 Unit(s)

Peeled medium shrimps, tail-on

Tomato smoked mayo

2 Unit(s)

Egg yolk

1 Tbsp

Dijon mustard

100 Ml

Tomato paste

25 Ml

White wine vinegar

2 Ml

Liquid smoke

500 Ml

Canola oil

Poached egg

1 Bag(s)

Pop-corn

6 Clove(s)

Garlic

125 Gr

Butter

Country bread

4 Unit(s)

Brick sheets

12 Leaf(ves)

Fresh cilantro

50 Gr

Butter

6 Pinch(es)

Sea salt flakes

Salt and pepper

Preparation time: 45 min

Preheat your Oven at 400 °F

Set up

Shell the shrimps, keeping the tails.

Peel and finely chop the garlic.
Garlic butter

Melt the butter and add the chopped garlic, leaving to infuse over a very low heat.

Be careful not to color the butter.
Tomato smoked mayonnaise

In a kitchenaid, if possible, add the Dijon mustard and the egg yolk. Mix everything at medium speed (5-6) for 2-3mins until the blend is entirely homogenous. Bring the speed up (8), then gently pour the oil slowly until a very smooth and silk mass begins to form. Add the remaining oil back at medium speed (6), then add everything that's left; the vinegar, the tomato paste and the liquid smoke. Salt & pepper to taste.
Montage

Cook bagged Pop-Corn for a few minutes in the microwave (according to instructions), or make your own in a saucepan with a little oil and a lid.

Just before serving, drizzle the Pop-Corn with garlic butter and season with salt and pepper.
Shrimps

Sear the shrimps in a hot frying pan for 2 minutes with oil and butter, then season.

Just before serving, reheat in the oven for 2 to 3 minutes.
Brick pastry

Brush a sheet of brick pastry delicately (fragile) with butter, place another sheet on top and brush again with butter.

Lay the fresh coriander leaves beautifully flat. Add a brush of butter to the leaves, then place another sheet of brick pastry on top, and repeat the first operation.

Using a knife, cut out a pretty square of brick pastry with transparent coriander leaves in the center.

Place on an ovenproof baking sheet lined with parchment paper, and bake for around 5 minutes, checking that the brick is just turning golden.
On the plate

Place a spoonful of smoked mayonnaise in the center of a plate and arrange the shrimp around it.

Place the brick pastry in the center on top of the mayonnaise. Sprinkle the garlic-butter popcorn over the shrimp.

« Make your recipes while having fun with friends or colleagues. »

Cooking schedule

Class with similar recipe

Saturday, December 14th 18:00 to 21:30

Time Out Market

115 $ / pers.

LES 6 à 8 COCKTAIL/TAPAS

Chic tapas! Cocktail and tapas classes

Trip to la Havane
Crispy shrimps, garlic butter popcorn, tomato smoked mayonnaise, briquette leaves with fleur de sel, coriander |
Grandmother chocolate mousse, crunchy white chocolate marbles |
Squid with olive oil, dried tomatoes, cucumber and Greek yogurt |
Black olive tapenade with feta cheese, country bread, roasted cherry tomatoes, caramelized onions, arugula, Balsamic caramel |
Lamb burger with spices, fresh cilantror, roasted onions and peppers, lime mayonnaise |

More information

14 / 14

115 $ / pers.

0 places disponibles