top of page
America's Culinary Cup
Baker:
Season:
Week:
Challenge Type:
Shrimp Cocktail Alioli Foam
Shrimp Cocktail with Alioli Mousse Foam and Shrimp Shell Powder — first half. Techniques: Foam, Powderizing (2 techniques). Katie Button: This is a version of shrimp cocktail. I made a mousse out of alioli. And then I powdered the shrimp shells, dehydrated them in the oven, and then blended them into a powder. Katie and Keith were tied for second place at this stage.
Michael Cimarusti: You continue to show a deft hand with seafood. My only qualm is with that shrimp powder. Padma Lakshmi: I have to agree. I was getting shards of shrimp peel, and it felt like scales in my mouth. Wiley Dufresne: I love this idea. I think perhaps grab some liquid nitrogen and use that as flash freezing — you could have got a super fine shrimp flavour.
Would you like us to create a recipe to match this dish?
We try to create several recipes every day, and we'd love to prioritize a recipe for you. Just fill out the form and watch your inbox - no cost, no catch.
Your request has been submitted
An error occurred. Try again later
bottom of page