Plate Cooks Boston

Raisin Poached Shrimp with Salt Cod Espuma, Charred Corn Relish and Chorizo Emulsion

Spicy sweet shrimp top a cod flavored potato espuma.



    Corn Relish

    • 2 ears fresh sweet corn, roasted
    • 2 tablespoons California raisins
    • 1/2 cup aïoli
    • Juice of 2 limes
    • 2 tablespoons chopped fresh parsley
    • 1/4 teaspoon cayenne
    • Salt and pepper; to taste

    Chorizo Emulsion

    • 1 link chorizo (about 2 ounces)
    • 1 clove garlic, minced
    • 1 cup aïoli
    • 1 tablespoon red wine vinegar
    • Salt and pepper; to taste

    Salt Cod Espuma

    • 1 large russet potato, peeled and cooked
    • 2 cups heavy cream
    • 1 pound salt cod, soaked
    • 2 peppercorns
    • 4 cloves garlic
    • 1 sprig fresh thyme
    • 1 sprig fresh parsley
    • 1 bay leaf

    Raisin Poached Shrimp

    • 48 shrimp
    • 2 cups California raisin paste*
    • 4 cloves garlic
    • Peel of 1 lemon
    • 1 cup Worcestershire sauce
    • 1 cup hot pepper sauce
    • 1 (12-ounce) bottle of beer
    • 4 tablespoons cold butter

    Wilted Kale

    • 2 tablespoons olive oil
    • 2 cups chopped fresh kale
    • 1/2 cup California golden raisins
    • 1 fluid ounce California raisin juice concentrate*
    • Sprigs of frisee; for garnish


    Corn Relish

    Cut kernels from cobs; turn into mixing bowl. Add remaining ingredients and mix well. Season to taste with salt and pepper; set aside.

    Chorizo Emulsion

    Remove casing from chorizo; dice and sauté. Turn into bowl of food processor fitted with steel blade and purée. Add garlic and process until smooth. Add aïoli and vinegar; continue to process until well mixed. Strain through a fine sieve. Season to taste with salt and pepper; set aside.

    Salt Cod Espuma

    Combine all ingredients in pot. Heat very slowly to simmer, and cook until everything is soft. Purée; then strain through fine sieve. Keep warm.

    Raisin Poached Shrimp

    Peel and devein shrimp, reserving shells; set shrimp aside. Place shells in large pot; add raisin paste, garlic and lemon peel. Stir in sauces and beer; heat to boil and cook 30 minutes.

    Strain and discard solids from shrimp sauce. Return liquid to pan and bring to boil. Whisk in cold butter. Reduce heat; add shrimp and poach gently for about 4 minutes.

    Wilted Kale

    Meanwhile, in medium sautépan, heat oil and sauté kale; season to taste with salt and pepper. Add raisins and sauté 2 minutes more. Stir in raisin juice concentrate and sauté for 30 seconds. Keep warm.

    To Serve

    Divide and spoon warm Espuma onto 12 plates. Divide and arrange Wilted Kale on top. Arrange 4 shrimp on each. Divide and sprinkle Corn Relish onto each plate. Garnish with Chorizo Emulsion and frisee on top.

    Note: Red Hot® Original Cayenne Pepper Sauce preferred.

    Nutrition Facts Per Serving

    Calories 760 (53% from fat); Total Fat 47g (sat 16g, mono 14g, poly 14g, trans 0g ); Cholesterol 170mg; Protein 33g; Carbohydrate 57g; (Dietary Fiber 4g; Sugars 42g; ); Iron 5mg; Sodium 3210mg; Calcium 180mg; Potassium 1508mg

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