Soigné Shrimp Cocktail

By Caroline Hatchett

By

Caroline Hatchett
Shrimp Cocktail, Lemon Caviar, and Beet Cocktail Sauce
Shrimp Cocktail, Lemon Caviar, and Beet Cocktail Sauce

Chef Manlee Siu gives shrimp cocktail a swank update worthy of her luxe dining room and well heeled patrons at Eau Palm Beach. Instead of a brisk poaching, she butterflies U-10 Key West pink shrimp, pounds them thin, and rolls them into cylinders bound by plastic wrap. She then bags up the shrimp and cooks them sous vide at 130°F for 35 minutes—a technique that yields textural heaven and reinforces the shrimp’s natural sweetness and salinity. At pick-up, she opts for a plate instead of a retro-chic glass, and finishes the dish with a swoosh of beet ketchup cocktail sauce and bright lemon pearls.

 

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