Coconut Shrimp with Ghost Pepper Aioli, Raspberry Salt, and Raspberry Reduction
Serve an elegant and vibrant dish by using our coconut round shrimp. Across the center of the plate is a raspberry reduction and then on the top is a ghost pepper aioli. Then garnish with raspberry salt .
|6||Each||Coconut Round Shrimp 16/20 ct. (Item# 057456)|
|1||Tablespoon||Ghost Pepper Aioli|
|Ghost Pepper Aioli:|
|1/2||Teaspoon||Ghost Pepper, Finely Minced|
|3/4||Cup||Sicilian Sea Salt (Flaky Sea Salt)|
|2||Teaspoons||Lemon Juice (More acidic reduction increase amount to desire taste)|
- Fry Coconut Shrimp in a fryer at 350°F for 3 minutes and minimum internal temperature is 165°F, remove and place in a bowl.
- On a rectangle plate smear the ghost pepper aioli across the center on the plate and drizzle raspberry reduction. Place the 6 coconut shrimp on top of the aioli. Garnish the shrimp with a sprinkle of raspberry salt.
- Ghost Pepper Aioli: Whisk egg yolk while slowly adding olive oil. Add a little at a time to incorporate, Make sure the oil has blended into the yolk before adding more so you don't break the aioli. Add lemon juice, honey, and ghost pepper. If aioli is too thick add a little water to thin. Season to taste.
- Raspberry Salt: Heat raspberries and sugar in saucepan. Boil, reduce to simmer, and cook 8-10 minutes. Pour raspberry mixture through mesh sieve, press all liquid through the sieve. Return sauce to pan and cook on low heat until thick syrup forms. Place 1/4 of salt in grinder and grind. Add to a bowl with remaining 1/2 cup of salt. Add 2-3 tablespoons of raspberry syrup and stir until mostly absorbed. Spread out on parchment paper lined pan. Let air dry overnight.
- Raspberry Reduction: Combine all ingredients into a medium saucepan. Over medium heat, cook until sugar dissolves and raspberries break down. Push through a mesh strainer to remove seeds. If reduction is at desired thickness, place back in saucepan and over low heat reduce. Let cool to room temperature before storing in cooler.