Ingredients

4 servings

　　

Shrimp Segnette

Use heads and shells on fresh 9/12 count shrimp for our dish (3 Cappelletti, 4 Shrimp per serving portion).

　　

Pasta Dough

6.5 oz 00 Flour

　　2.5 oz Durum Flour

　　9 Yolks

　　1 tbs Olive Oil

　　2 tbs Cold Water

　　

Pasta Filling

1 head Cauliflower

　　1/2 cup Chopped Shallot

　　1 tbs Chopped Garlic

　　1.5 tbs Vadauvan (see below)

　　1 cup Marscapone

　　Meyer Lemon Zest (2 Lemons)

　　3 tbs Honey

　　1/2 cup White Wine

　　

Vadouvan Curry Spice

30 g Fenugreek

　　100 g Cumin

　　20 g Green Cardamom

　　50 g Garlic Powder

　　40 g Turmeric

　　20 g Nutmeg

　　50 g Red Pepper Flakes

　　6 g Clove

　　100 g Sugar

　　

Shrimp Consommé

All heads and shells from fresh shrimp minus what is needed for shrimp oil

　　1 cup Diced Carrot

　　1 cup Diced Celery

　　1 cup Diced Fennel

　　1.5 cups Diced Onion

　　1/3 cup Diced Ginger

　　1 tbs Tomato Paste

　　2-3 Bay Leaves

　　1 cup White Wine

　　Water

　　

To Clarify Stock

6-7 Fresh Egg Whites

　　1/2 cup Minced Leek Greens

　　1/4 cup Minced Carrot

　　1 cup Minced Raw Shrimp Meat

　　

Shrimp Oil

2 cups Shrimp Head and Shells

　　3/4 cup Blended Oil

　　1 Bay Leaf

　　

Cajun Spice

1 cup Paprika Powder

　　1/2 cup Salt

　　1/2 cup Granulated Garlic

　　1/2 cup Chili Powder

　　1/4 cup Powdered Onion

　　1/4 cup Cayenne

　　1/4 cup White Sugar

　　1/4 cup White Pepper

　　

For Garnish

Beech Mushrooms

　　Shaved Watermelon Radish

　　Fennel Fronds

　　Micro Flowers/Greens

　　

Pasta Filling

Step 1

Sweat the shallot and garlic in 1 tablespoon of olive oil. Add the chopped cauliflower and vadauvan. Continue to cook until the vadauvan becomes very aromatic, glace with white wine, and reduce until gone. Add just enough water to cover and cook until all the water has evaporated and the cauliflower is soft. Whip the mascarpone and hold in the fridge. Blend the cauliflower mixture until completely smooth. Season the mixture with salt and Meyer lemon zest, add the honey and cool. Once cooled, fold the cauliflower mixture into the whipped mascarpone.

　　

Shrimp Stock

Step 2

Heat 2 tbs oil in a large pot. Add the shrimp shells and cook until red and fragrant. Add the vegetables and sweat until soft. Add tomato paste and mix to coat evenly. Deglaze with 1 cup white wine and reduce by half. Add water to cover and let simmer for approximately 35-45 min. Cool down immediately.

　　

To Clarify Stock

Step 3

Whip egg whites to soft peaks and fold in vegetables and shrimp meat. Add this mixture to the (room temperature) shrimp stock on the stove. Turn heat to medium high and whisk well for 30 seconds. Let stock heat up very slow, being careful not to let it boil. Gently scrape the bottom of the pot with a rubber spatula to make sure nothing scorches. Once the raft forms on top of the stock, lower the heat to a low simmer and let clarify for 35-40 min. Make a hole in the raft just large enough to fit a ladle. Strain off the consommé through a chinois lined with cheese cloth.

　　

Seared Shrimp

Step 4

Place Vadouvan Curry Spice ingredients into spice grinder and pass to a chinois. Clean and devein shrimp. Season the shrimp with Cajun Spice.

　　

To Plate

Step 5

Cook pasta in boiling salt water until al dente and place into part of the hot shrimp consommé. Sear shrimp in hot olive oil until golden brown, then turn over and pull from heat so they do not overcook. Heat beech mushrooms also in part of the hot shrimp consume. Place cappelletti pasta and seared shrimp onto your plate, garnish with the beech mushrooms, shaved watermelon radish, micro flowers/greens and fennel fronds. Then pour your hot shrimp consume into your plate and finish with the shrimp oil.