Shrimp Vuelve a la Vida

Recipe courtesy of Chef Michelle Bernstein

Yields 4 Servings

Ingredients:
2 gallons water
3 tablespoons Old Bay seasoning
2 lemons, cut in half
½ cup white wine
1 pound Laughing Bird shrimp (Caribbean white shrimp)
2 tablespoons canola oil
3 tablespoons minced garlic
2 oranges – zested and juiced; reserve separately
1 small jalapeño, minced (with seeds)
1 bunch of cilantro, stems only
1 tablespoon Worcestershire sauce
2 cups ketchup
½ avocado, diced
½ red onion, shaved
1 cup popcorn
2 limes, cut in half
4 sprigs cilantro

Directions:
Bring the water to a boil in a large pot, season with Old Bay, squeezed lemons and white wine. Reduce to a simmer. Gently poach the shrimp in the liquid until cooked through, about 20 seconds. Remove the shrimp and cool on a large platter or tray.

In a small saucepot over medium heat, heat the canola oil. Add the garlic and stir constantly until all of the garlic is toasted and golden, about 30 seconds. Be careful not to burn the garlic.

Briefly remove the pot from the heat and add the juice from the 2 oranges. Be careful as this may splatter. Return the pot to the heat and bring the mixture to a simmer. Cook until the juice has reduced by half, about 4-5 minutes.

In a blender, place the chopped jalapeño, orange zest and cilantro stems. Add the orange juice/garlic mixture, the Worcestershire sauce, and the ketchup last. Run the blender on high until it is all mixed. Allow the sauce to cool completely, about 20 minutes in the refrigerator.

To serve, toss the poached shrimp on the cooled sauce. Serve 4-5 ounces of shrimp per person. Garnish each dish with the diced avocado, shaved red onion, popcorn, ½ a lime each, and the cilantro sprigs.


Michelle Bernstein’s at The Omphoy
2842 South Ocean Blvd
Palm Beach, FL 33480
(561) 540-6444


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