Wednesday, April 15, 2009

White Shrimp “Causa” of Yellow Potato

by cameron slaugh
click the menu item to view the recipes

Grapefruit-Olive Tapenade, Avocado Emulsion

Potato mix

8 yellow potatoes peeled

1 cup milk

1/4 cup butter pommade

salt and pepper

parchment paper


2 pounds 28 to 30 white shrimp

1 cup mayonnaise

1/4 cup butter

salt and pepper


4 egg yolks

21/2 cups neutral oil

4 tablespoons red wine vinegar

2 tablespoons dijon mustard

salt and pepper


1 pint mix olives

2 grapefruits in segments, juice and zest

1/4 cup brunoise of red onion

1/4 cup brunoise of red pepper

Avocado Emulsion

2 ripe avocados

1 cup mayonnaise

salt and pepper

Potato Mix: Boil potatoes until cooked through and cool. Take cooled potatoes and mash with milk and butter, season to taste. It should be thick and not runny,

if runny add more potatoes or it won’t hold up in rolling process. Once mixed and cooled, take a piece of parchment paper and make a rectangle of potatoes 1/2

inch thick.

Mayonnaise: Add yolks, vinegar and mustard into a mixing bowl, with whisk mix ingredients and slowly drizzle in oil while mixing. Once emulsified, season to

taste and cool.

Shrimp: Clean and cut shrimp lengthwise. Cook in butter, season and cool. Once cooled, mix in mayonnaise and keep cool.

Tapenade: In a food processor, blend olives into little pieces. Put in mixing bowl and add zest of 1 grapefruit and 4 tablespoons of juice after supremed, leavegrapefruit segments in the remainder juice. Add onions and peppers and mix by hand, season to taste.

Avocado Emulsion : Take avocado and blend in food processor with mayonnaise, season to taste and keep cool.

Lay shrimp mixture lengthwise on the potato. Then, slowly and very carefully, start to roll it tight. Chill the rolls until ready to serve. When ready, unroll theparchment paper and cut to desired sizes, serve with tapenade and avocado emulsion.

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