shrimp martini with robuchon mashed potatoes

a recipe by
Francine Lizotte
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 Tbsp
    coarse sea salt per liter (4 cups) of water
  • 18 Tbsp
    (2 sticks + 2 tbsp.) cold butter, cut into tablespoon-sized pieces
  • 1 c
    whole milk, warmed
  • ground himalayan sea salt, to taste
  • 24 lg
    shrimp, deveined, peeled leaving the tails on and poached

How To Make shrimp martini with robuchon mashed potatoes

  • 1
    In 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.
  • 2
    Drain 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.
  • 3
    Place the pot back on the burner and set the heat on low.
  • 4
    Meanwhile, 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.
  • 5
    Add 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.
  • 6
    Using a whisk, combine the liquid into the mixture and continue doing this until all incorporated. Season with salt and whisk to blend.
  • 7
    To serve, spoon the mashed potatoes into martini glasses and place 6 cold poached shrimp evenly around the glass.
  • 8
    To view this recipe on YouTube, click on this link >>>>