shrimp martini with robuchon mashed potatoes
a recipe by
Surrey South, BC
Elegant, classy and absolutely amazing, this is an original way to serve shrimp cocktail
serves 4 servings
prep time 10 Min
cook time 35 Min
method Stove Top
Ingredients For shrimp martini with robuchon mashed potatoes
2 lb(1 kg.) yukon gold potatoes, washed and scrubbed
1 Tbspcoarse sea salt per liter (4 cups) of water
18 Tbsp(2 sticks + 2 tbsp.) cold butter, cut into tablespoon-sized pieces
1 cwhole milk, warmed
ground himalayan sea salt, to taste
24 lgshrimp, deveined, peeled leaving the tails on and poached
How To Make shrimp martini with robuchon mashed potatoes
1In a large pot, add unpeeled potatoes and cover with cold water up to 2-inches above. Add coarse sea salt and bring it to a boil. Cook until tender, about 25 minutes.
2Drain them well and peel them while they’re still hot. Pass them through a potato ricer or a food mill into the same pot they were boiled in earlier.
3Place the pot back on the burner and set the heat on low.
4Meanwhile, in a small saucepan, add a drop of water which will prevent the milk from boiling over. Pour in the milk and warm it up on medium heat.
5Add 4 tablespoons of butter at a time to the potatoes and stir until almost incorporated before adding some more, stirring very well between each addition.
6Using a whisk, combine the liquid into the mixture and continue doing this until all incorporated. Season with salt and whisk to blend.
7To serve, spoon the mashed potatoes into martini glasses and place 6 cold poached shrimp evenly around the glass.
8To view this recipe on YouTube, click on this link >>>> https://youtu.be/gtTCwM2N2xU
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- Wheat Free
- Soy Free
- Stove Top