Took some inspiration from a recent dish by Laurent Dagenais. Marinated the prawns in red curry paste, lemongrass, ginger, & garlic.
Cooked off the shrimp heads and shells, added some water and reduced that down to a concentrated stock. Made a sauce of mango, habanero, shallots, cilantro stems, lemongrass, fish sauce, and lime juice, blended up with the shrimp stock. Double strained it, and emulsified a couple tablespoons of butter to add some body and unctuousness.
Pineapple, shallot, red bell pepp, jalapeno, cilantro, lime for the salsa, wanted an edible garnish.
I was really happy with the dish, it was rich and bright, great balance of flavors. Would love any advice from yall pros about plating or showcasing my dishes.
LongroddMcHugendong
The more I look at it this should be in a bowl
SuperDeliciousFlavor
Great color. I really like this
FireflyOfDoom87
This looks delicious! My only bugaboo would be the tails. If you’re leaving them on, plate them pointed up so you’re able to easily take them off after presentation…plus it looks better visually imo than just piling them up.
thesplendor
It looks great but I’m almost wishing there was a handful of tostones on the side so I could finish up all that sauce
IngenuityAshamed8897
Looks wonderful. I make all my own and habaneros are difficult because of the heat but love the unique flavor. Appreciate how the mango and pineapple offset some of the heat.
Zeteon
I love the vibrancy of this dish, along with the cool-colored contrast of the plateware. This would work well as a starter. Good job building the plate upward as well. I could see a criticism point of the salsa sort of looking sloppily piled if done lazily, so I would emphasize caution in how much goes on and how it’s formed atop of the shrimp. With that in mind though, so long as it’s done with care I think it will be fine. This dish is probably delicious.
assbuttshitfuck69
I love red curry. A word of advice, don’t be afraid to use the cilantro stem. It’s got a nice crisp texture.
8 Comments
Took some inspiration from a recent dish by Laurent Dagenais. Marinated the prawns in red curry paste, lemongrass, ginger, & garlic.
Cooked off the shrimp heads and shells, added some water and reduced that down to a concentrated stock. Made a sauce of mango, habanero, shallots, cilantro stems, lemongrass, fish sauce, and lime juice, blended up with the shrimp stock. Double strained it, and emulsified a couple tablespoons of butter to add some body and unctuousness.
Pineapple, shallot, red bell pepp, jalapeno, cilantro, lime for the salsa, wanted an edible garnish.
I was really happy with the dish, it was rich and bright, great balance of flavors. Would love any advice from yall pros about plating or showcasing my dishes.
The more I look at it this should be in a bowl
Great color. I really like this
This looks delicious! My only bugaboo would be the tails. If you’re leaving them on, plate them pointed up so you’re able to easily take them off after presentation…plus it looks better visually imo than just piling them up.
It looks great but I’m almost wishing there was a handful of tostones on the side so I could finish up all that sauce
Looks wonderful. I make all my own and habaneros are difficult because of the heat but love the unique flavor. Appreciate how the mango and pineapple offset some of the heat.
I love the vibrancy of this dish, along with the cool-colored contrast of the plateware. This would work well as a starter. Good job building the plate upward as well. I could see a criticism point of the salsa sort of looking sloppily piled if done lazily, so I would emphasize caution in how much goes on and how it’s formed atop of the shrimp. With that in mind though, so long as it’s done with care I think it will be fine. This dish is probably delicious.
I love red curry. A word of advice, don’t be afraid to use the cilantro stem. It’s got a nice crisp texture.