Description
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Adapted by StarChefs | October 2026 | Photo: Alexander Zeren
INGREDIENTS
Basil Oil:
1 bunch fresh basil leaves
1 cup grapeseed oil
Poached Gulf Shrimp:
150 grams kosher salt
1 pound wild-caught Gulf shrimp, 16/20 count
5 oranges, halved, juiced, shells reserved
Picked mint
Coconut-Lime Cream:
500 grams full-fat coconut milk
75 grams lime juice
To Assemble and Serve:
Pineapple-infused fish sauce
Toasted macadamia nuts, chopped
Chiffonade purple sorrel
1 wedge lime
METHOD
For the Basil Oil:
In a Vitamix Commercial blender, combine all ingredients. Blend 3 minutes on high speed. Let cool over an ice bath. Pass through a fine-mesh sieve. Transfer to an airtight container and refrigerate.
For the Poached Gulf Shrimp:
In a large pot over medium heat, combine 150 grams salt and 1½ gallons water. Add orange juice, reserved orange shells, and mint. Cook until salt is fully dissolved. Transfer ⅓ liquid to a metal bowl set over an ice bath. Let cool. Heat remaining liquid to 180°F. Add shrimp and poach 3 minutes, or until shrimp are firm and opaque. Using a spider, transfer shrimp to chilled poaching liquid. Stir until cooled. Peel and devein shrimp. Set aside.
For the Coconut-Lime Cream:
In a Vitamix Commercial blender, combine all ingredients. Blend until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Arrange Poached Gulf Shrimp in a shallow serving bowl. Spritz with fish sauce. Spoon Coconut-Lime Cream over top. Drizzle with Basil Oil. Garnish with macadamia nuts and purple sorrel. Serve with lime wedge.
