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Stuffed Gulf Shrimp with Grilled & Chilled Mirliton Soup
Yield
Chef Darin Nesbit
6 Servings
For Soup:
6 T Olive Oil
3 T Butter
4 Cloves garlic minced
1 Habanero chili, seeded & minced
2 Leeks, diced small
2 Inner stalks celery, diced small
2 Large shallots, finely sliced
2/3 C Orange juice
1/3 C Lime
1 C Chicken stock (white)
2 C Heavy Cream
2 Mirliton – peel and 1/4 inch sliced
1 Sweet or English cumber
peeled & seeded
1 ¼ C Buttermilk
1 T Fresh Thyme
4 Scallions, finely chopped
2 Bay leaves
Salt & Pepper
Heat 3 T of oil & butter. Add garlic & chili and cook for 15 seconds. Then, add leeks, celery, shallots, salt, pepper and bay leaves. Reduce heat and cook for ten minutes until translucent.
Turn heat up, add orange juice & lime juice and reduce by 1/2. Add chicken stock. Reduce again. Remove from heat, add cream, puree and blend with hand mixer. Strain and chill.
Season mirliton with remaining 3T of oil, salt & pepper. Grill until lightly charred and cool. Julienne and reserve. Cut cucumbers in half, sprinkle with salt and let drain in colander. Rinse & pat dry. Thinly slice and reserve. Add buttermilk, thyme, green onion, mirliton & cucumbers. Season with salt & pepper.
For Garnish:
1 Qt. Seafood stock
½ C Sherry
½ C Sherry Vinegar
1 t Saffron
6 Jumbo shrimp butterflied
2 oz. Goat Cheese
1 T Heavy Cream
1 T Jalapeño minced
1 t lemon zest
1 bunch Cilantro
Salt & Pepper
Heat seafood stock, sherry, sherry vinegar, and saffron. Season as desired. Poach shrimp in stock for 2-3 minutes. Mix rest of ingredients and then stuff shrimp.
Serve soup in a bowl topped with a stuffed shrimp. Then garnish with cilantro.
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