- 1 pound peeled and deveined shrimp
- 3.6 grams activa RM
- 2 teaspoon chopped chervil
- Cayenne pepper, to taste
- Special equipment: cryovac bag
Dice the shrimp and toss with activa, chervil, salt and cayenne to distribute evenly. Place inside a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Place in ice bath and slice thinly when completely cooled.
- 260 grams grapefruit juice (2 large grapefruits)
- 10 grams agave nectar
- 4 grams versa whip 600k
- .65 grams xanthan gum
Place grapefruit juice, agave nectar, versa whip and xanthan gum in a bowl and whisk until it reaches a meringue like texture.
- 1 ripe avocado
- 1 teaspoon glucose
- 1 tablespoon fresh lime juice
- 2 tablespoons extra-virgin olive oil
Place avocado, glucose and lime juice in a blender and process until smooth, slowly drizzle in the olive oil ad season with salt.
- 1 English cucumber
- 1 tablespoon citron vinegar
- Agave nectar, to taste
Peel and dice the cucumber into a 1/4-inch dice. Toss with salt, citron vinegar and agave nectar. Place inside a cryovac bag and compress.
Yield: 4 servings
- Shaved jalapeno
- Micro flowers
- Cilantro leaves
- Wild char roe
- Micro amaranth
Arrange the shrimp on the plate and garnish with remaining components.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.