Seared shrimps, garlic butter popcorn, red pepper, curry mayonnaise and cilantro |

Preparation time: 45 min

Preheat your Oven at 400 °F

• Preparation

  Peel and clean the shrimp, keeping the tail.

  Peel and finely chop the garlic.

  Thin out and chop the coriander.

• Garlic butter

  Melt the butter and add the chopped garlic, let it infuse on a very low heat.

  Be careful not to color the butter. 

• 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 lemon juice, the curry powder and the chopped cilantro. Salt & pepper to taste.

• Pop-corn

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

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

• Shrimps

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

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

• Jalapeno pickel

  In a saucepan, mix the rice vinegar and water. Bring to a boil.

  Add the jalapeno slices and let the mixture stand for 5 minutes off the heat.

• Plating

  In a plate, place a spoonful of mayonnaise in the center, place the shrimp all around.

  Sprinkle the garlic butter popcorn over the shrimp.