Food & Entertaining
October 28, 2014

Shrimp brain cocktail

It's food for the braiiiiin with Chef Randy Feltis.

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A mannequin head can do more than show off accessories. Check out what Chef Randy Feltis has cooking in his… brain?

Shrimp Brain Cocktail

Serves 8-10
Prep time: 8 min
Cook time: 4 min
Ingredients:
  • 1 1/2 cups chicken stock
  • 1 package gelatin
  • 1 tbsp horseradish
  • 1 tbsp Sriracha
  • 1 tbsp tomato paste
  • 1 tsp kosher salt
  • Pinch of black pepper
  • 1 1/2 lb. cooked, peeled, deveined shrimp
  • 1 roasted red pepper julienned
Special:
  • Tool blow torch
  • Mannequin head

Method:

Place gelatin into 3 oz. of chicken stock for 3 min. Boil the remainder. Add the bloomed gelatin to the hot stock and allow to dissolve, then whisk in horseradish, Sriracha, tomato paste, salt and pepper. Set aside.

In a skull-shaped container, place julienned red peppers down to act as veins. Add shrimp and top with gelatin mixture. Refrigerate overnight.

For plating, remove the top of the skull from a mannequin, wrap with plastic wrap and rewrap with cheese cloth to look like a mummy.

Place shrimp jello on top of the head and heat the bowl with a blow torch to lightly melt the jello, making a bleeding look. A bowl of hot water can also be used release  ‎the jello from the mold if your blow torch is out of gas.

Serve with skewers and enjoy.

Courtesy Randy Feltis
www.eatmypie.ca
@chefrandyf

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