Last weekend I enjoyed a unique 12-course meal paired with wines at WD-50 in New York City. The restaurant is known for using techniques and elements from several cuisines, as well as their molecular innovations. Like any foodie a part of the enjoyment from eating is learning from the experience; imagining how the chefs conceptualized each dish, deciphering the combinations of flavours and becoming inspired by the plating. My experience was no different and I have decided that for the next few weeks I will use my 12-course meal as the muse for my posts. For our second course we had Sweet Shrimp, ‘Pine Needles’, Chestnut, Cranberry, from this I made a ‘Sophisticated Prawns on Toast’ using some of the same ingredients.
Live, Love Eat!
- ½ lb raw shrimp, peeled and deveined
- ¼ cup chicken fat
- small ciabatta loaf
- 3 garlic cloves, crushed
- 1 cup fresh cranberries
- 5 tablespoons unsalted butter
- 1 lime
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon white wine
- ½ cup sugar
- 1 teaspoon vanilla essence
- To make cranberry sauce, in a frying pan heat 1 tbsp of butter over medium heat, add cranberries, which will begin to burst. After 3 minutes add sugar, zest of half a lime, vanilla and wine. When liquid is bubbling turn heat down to low until ready to serve.
- In a medium-sized skillet heat the remaining butter (4 tbsps) over medium heat along with the juice of one lime, salt and pepper. After about a minute the butter should have melted, stir in the shrimp, reduce the heat to med-low and cover for 4-5 minutes until shrimp have turned slightly pink in colour.
- Just before the shrimp has finished cooking in a frying pan heat the chicken fat over medium heat. Allow garlic cloves to cook in fat for a minute before frying slices of ciabatta.
- To plate, top toasted bread with butter braised shrimp and cranberry sauce.
- I got my chicken fat from frying 4 chicken thighs (with garlic under the skin) in a pan and saving the oils that were left behind.