A sunny recipe with asparagus and grey shrimps

On such a sunny day, I really have to share a sunny recipe with you guys. Something simple and yummy 🙂

A recipe that fits these requirements is one of the recipes from Lisa Calcus (restaurant Les Gribaumonts), who won the 2012 BRU lady chef award.

You can already taste spring in the plate, she combines  asparagus , grey shrimps, Parma ham and emulsion of peas with tarragon.

 

What do you need to get started? (for ca.4 pers.)

  • 400g gray shrimps  (FYI, buy them unpeeled, this way you save money and you can use the peels to make  shrimp stock to use in sauces or a shrimp risotto)
  • 20 asparagus (white and/or green)
  • 8 thin slices of Parma ham (make sure it gets cut thin!!!)
  • Fresh tarragon (1 or 2 branches)
  • 150 g peas
  • 50 cl cream
  • 15cl vegetable stock (fresh made or bought)
  • 1 tomato (peeled, for decoration)
  • Salt & pepper
  • Siphon (tool)

Getting Started

  • Blanche the peas together with the tarragon (chopped tarragon) and let it cool down
  • Boil the cream together with the vegetable stock (until it gets thickened, no toooo liquid )
  • Add the peas and tarragon to the cream and mix it (keep a few peas for decoration) + add salt and pepper
  • Sieve the pea creamy mix and put in a siphon
  • Peel the asparagus (keep the peels) and boil them in salted water. To get a maximum flavor you also add the peels when cooking the asparagus. When The asparagus are ready (us top of a knife to check) , you can use the stock to make risotto or tastemaker for another dish…
  • Put the asparagus on a plate. Decorate your plate with some of the tomatoes (best is to slice them or cut in little cubes)
  • Add some peeled shrimps and the Parma ham
  • Finish the plate with the emulsion of peas

Only one thing left to do, or maybe 2, eating and enjoying 🙂

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