Matt Steffen's Garden Gulf Prawn Cocktail

Serves: 4

For the Shrimp

Court bouillon:

10 cups cold water

2 medium carrots, quartered

2 stalks celery, quartered

1 large onion, quartered

1 head garlic, halved

1 lemon, halved

1/2 bunch parsley

5 sprigs fresh thyme

2 bay leaves

Shrimp:

1 pound medium or large shrimp, in the shell, rinsed

1 tablespoon kosher salt

Directions:

  1. Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
  2. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 3 minutes. Drain and cool to room temperature.
  3. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away.

 

For the pea puree:

1lb. Fresh or Frozen Peas

1 clove garlic

2 shallots

1 head of fennel

½ cup heavy cream

1 jalapeno (seeded)

1 tbsp. horseradish

1 bunch mint

Salt and pepper to taste

Directions:

  1. In a heavy-bottomed 10-quart saucepan, start with a little oil and sauté the fennel, garlic, shallots and jalapeno. Once these are caramelized, add all other ingredients.
  2. Bring cream to a boil and take off of the heat. Place in a blender and blend on high until puree is smooth.
  3. Add salt and pepper and refrigerate.

 

For the beets:

1 lb. baby beets

1 tbsp. olive oil

Salt and pepper to taste

Directions:

  1. In a small pan, place the beets and coat with oil, salt and pepper. Roast at 350 degrees for approximately 25 minutes or until fork tender. Remove from heat, refrigerate and peel.

 

Garnishes:

All garnishes are from the garden at the Cork | Fire Kitchen. I topped with rosemary and beet blossoms, beet tops, pea vines and alyssum flowers.