Shrimp brain cocktail
A mannequin head can do more than show off accessories. Check out what Chef Randy Feltis has cooking in his… brain?
Shrimp Brain Cocktail
- 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
- 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.
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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.
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Courtesy Randy Feltis
www.eatmypie.ca
@chefrandyf