Shrimp Mosaic Roll Mosaique de Crevettes Roulee

dessert sous-vide recipe

INFO

Pretty and taste great

Details

Ingredients

• 7 to 9 un-peeled shrimp with head
• Bunch of Parsley
• 8-10 garlic cloves
• Thym & rosemary
• Butter
• Tomatoes paster
• Plastic wrap
• Salt & pepper
• Optional: pastis

Method Shrimps

1. Finely cut parsley and garlic, mix it well
2. set a small portion (1/4 of cup for the bisque)
3. Peel the shrimp, setting aside the shell for the bisque
4. Deveine the shrimps
5. Roll the shrimps in the parsley/garlic mixture, making sure the shrimp is well covered
6. Place the shrimp into a plastic wrap, stacking the shrimp, then roll the plastic tight/very tights
7. Place the roll into a sous-vide bag and vacuum, place in refrigerator until ready to cook
8. Do the bisque
9. When ready, Pre-hear the sous-vide bath to 62 C and cook for 60 mn

Method Bisque

1. Place the shell in a pan and start roasting

2. Add the reserve portion of parsley/garlic

3. Add some tomatoes paste, mix a bit, let it roast but watch so that it does not burn

4. Add some pastis to flambe the thing

5. Add water to cover

6. Add thym, rosemary, salt & pepper

7. Let reduce to about a 1/4

8. Then pass everything in a colander

9. Return to the pan, heat the bisque, add the butter and reduce a tad more

To serve, slice the shrimp while still in the plastic roll (out of the bag), lay out some bisque onto the plate, place a slice (removing the remaining plastic wrap), a tiny bit of salt, and a drop of olive oil

Quick View

Sous-Vide
Serve	2-4
Preparation Time	10 mn
Cooking Time (sous-vide)
Cooking Time (traditional)	30 mn
Temperature
Authors	Pascal Crausaz
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