CRAFTED TO BE SHARED

INGREDIENTS:

• 1 package of shrimp 16/20
• 1 dried onion
• 1 carrot
• 2 celery stalks
• 1 Mai-Tai cocktail
• 20g wakame salad
• 5g white sesame
• 20g olive oil with lemon
• 10g fish spice mix
• 10g butter

INSTRUCTIONS:

We clean the shrimp and keep the shells in a pot. Then, we thread the shrimp onto skewers to keep them stay straight during cooking. Next, we marinate them with the lemon olive oil and the spice mix and set them aside. We finely chop the onion, carrot and celery, and add them to the pot with the shrimp shells where we sauté them with a bit of olive oil. Once they gain some colour, we add the wine and let it reduce until evaporated. Then, we add a bit of water and let it boil. Once the broth becomes rich, we strain it into another pot and let it simmer until it reduces further. Once reduced, we add the prepared Mai-Tai cocktail and let everything boil together until well combined. Finally, we add the butter to bind the sauce. In a hot pan, we cook the shrimp on both sides. In a bowl, mix the Wakame salad with the sesame seeds. For serving, we first place the Wakame salad, then arrange the shrimps on top and finally add the sauce.