Surf and Turf
April 19th, 2010
A first run at pairing the shrimp tasso with meat. Here we drape it over braised short ribs and compliment it with cucumber batons infused with smoked shrimp consomme. The short ribs are glazed in a sauce of braising liquid enriched with some of the smoked shrimp consomme. Anise and seafood are often happy partners and we looked to chervil to pique the shrimp flavors in the cucumber and the dish as a whole.
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Posted in Ideas in Food