The shrimp mosaic can be served warm or cold. It is an unusual presentation that works nicely on the bottom of the plate with a pasta or salad built on top of it, much like a chicken paillard. We’ve served it with a chunky avocado salad or tucked underneath a creamy risotto. It also makes for a fine spin on the traditional shrimp cocktail.

　　

Ingredients

serves 8 as an appetizer

　　350 grams 21–25 shrimp, peeled

　　4.5 grams fine sea salt

　　0.25 gram cayenne pepper

　　3.54 grams Activa RM (1 percent) (see Sources, page 309)

　　

Step 1

Cut the shrimp into 1/2-inch (1.25-centimeter) pieces and place them in a bowl. Season with the salt and cayenne, and gently mix with a rubber spatula. Sprinkle the Activa on the shrimp and stir to coat evenly.

　　

Step 2

Place the shrimp in a 10 × 12-inch vacuum-seal bag. Vacuum the air out of the bag, then use a meat mallet to flatten the shrimp evenly and cover the interior of the bag with a uniform sheet of shrimp. When the shrimp are completely flat they will look like a mosaic of shrimp. Place the bag in the refrigerator overnight to allow the transglutaminase to bond the pieces of shrimp.

　　

Step 3

The following day, place the bag in a water bath set at 131°F (55°C) and cook for 20 minutes. Transfer the bag to a large ice bath to rapidly chill the shrimp. When they are cold, cut open the bag and remove the sheet. Lay it on a cutting board and cut into 8 rectangles.

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