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Butter-Poached Shrimp, Romesco
As seen on TV
Which Show?
Who made this dish?
Duyen leaned into a Spanish profile, building a romesco using the pecans, charred corn and scuppernong grapes in place of any added sugar - the grapes were sweet enough to carry the sauce on their own. Shrimp were butter-poached so they would stay tender in the heat, and the dish was finished with charred corn kernels on top.
{Duyen}: "Instead of using honey or sugar, the grapes are going to be a little bit of sweetness for the sauce. I'm butter poaching - I don't want it to dry out in this heat."
Selected as one of the judges' two favourite Quickfire dishes.
{Tom}: "I thought the sauce was really nice. Nice and flavourful, had a good amount of acidity. I thought the shrimp were beautifully cooked." {Kristen}: "It felt like one cohesive dish, not just trying to throw the ingredients in because you had to."
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