Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  25 min
• Ready Time:
  35 min

Ingredients

• 6 large peeled and devained 3 shrimp per person reserve the shells
• tablespoon Old Bay Seasoning
• curry powder

Spicy Cocktail Sauce

• one cup good mayonaise
• teaspoon Saracha sauce
• teaspoon cognac
• teaspoon Worchestershire sauce
• 1/2 teaspoon lemon juice

Garnish

• 2 cups Napa Cabbage cut into ribbons roll a leaf life a cigar and chop in strips
• 5-6 basil leaves cut into strips
• 1/2 of an apple cut into matchsticks
• 1/2 cup diced tomato
• olive oil
• fresh lemon juice

Directions

Start by bringing 2 cups of water to a boil and add a tablespoon of Old Bay and the saved shrimp shells and let boil for a min. Now drop in your shrimp and turn off the heat and let them poach until the water has cooled.  At this point you can either take the shrimp out and let them chill in the fridge or you can put the shrimp and the broth into the fridge over night you will want the shrimp chilled either way.

Make the sauce, combine all the ingredients mix well and chill until use.

Get the garnish ready combining the napa cabbage, basil and apple together and dress with a little olive oil and lemon right before you plate.

To assemble put a teaspoon of the sauce on the bottom of the plate followed by the garnish of Napa cabbage basil and apple piled high on top.

Now place three of the chilled shrimp around and drizzle some more of the sauce over the shrimp. Add a dusting of curry powder on the shrimp and finish with the diced tomatoes on top.

That's is, old classic looking good again and tasting even better than ever.

 

Benny