CHILLED GULF SHRIMP, BLUE CRAB & AVOCADO With A Spicy Tomato Coulis and Herb Oil

By dyannucci

6 Servings
Chef: Joseph Maynard
Restaurant: Criollo
City: New Orleans

Ingredients

• Ingredients:
• HERB OIL
• 1/4 cup rough chopped basil leaves
• 1/4 cup chopped parsley sprigs
• 1/4 cup chopped scallions (green part only)
• 2 tablespoons lemon juice
• 1 cup olive oil
• salt & white pepper to taste
• Method:
• Place all ingredients in a blender and blend until completely liquefied.
• SPICY TOMATO COULIS
• Ingredients:
• 1 cup peeled and chopped tomatoes
• 1/2 teaspoon tomato paste
• 1/4 teaspoon Tabasco Sauce
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1/2 cup olive oil
• salt & pepper to taste
• Method:
• Place all ingredients in a blender and blend until completely pureed.
• CHUNKY AVOCADO GUACAMOLE
• Ingredients:
• 2 cups diced avocado
• 1/2 cup diced tomato
• 1/4 cup diced red onion
• 1 tablespoon chopped cilantro
• 2 tablespoons lime juice
• 1/4 teaspoon of Tabasco Sauce
• salt & white pepper to taste
• Method:
• Fold all ingredients in a small bowl.
• BLUE CRAB SALAD
• Ingredients:
• 2 cups lump crabmeat
• 2 tablespoons minced chives
• 2 egg yolks
• 1/2 cup olive oil
• 1 teaspoon minced garlic
• 1/4 cup lemon juice
• salt & white pepper to taste

Details

Servings 6

Preparation

Step 1

Method:
In a small bowl, using a thin wired whisk, blend the egg yolks, chives, garlic, and lemon juice. Once well blended, whisk vigorously while streaming in the olive oil creating a well emulsified aioli. Fold in the lump crabmeat and season to taste with salt and white pepper.


ASSEMBLY:

Components:
6 tail-on peeled and de-veined grilled jumbo shrimp
12 Chive Stems
Chunky Avocado Guacamole (see recipe above)
Blue Crab Salad (see recipe above)
Spicy Tomato Coulis (see recipe above)
Herb Oil (see recipe above)

Presentation:
1) Place a 2 ½ inch wide by 1 inch tall ring mold on the center of a dinner plate.
2) Place 3 tablespoons of Chunky Avocado Guacamole in the ring mold, and lightly press with a spoon creating a leveled layer.
3) Layer 3 tablespoons of Blue Crab Salad on top of the Chunky Avocado Guacamole and press lightly with a spoon.
4) Layer an additional 3 tablespoons of Chunky Avocado Guacamole on top of Blue Crab Salad and lightly press with a spoon leveling with the top of the ring mold.
5) Remove the ring mold and spoon in two tablespoons of Spicy Tomato Coulis in a circle around the molded ingredients.
6) Drizzle dollops of Herb Oil around the Spicy Tomato Coulis.
7) Place a Grilled Jumbo Shrimp on top of the molded ingredients and garnish with the chive stems.
8) Repeat steps 1 to 7 five more times.