GRILLED SHRIMP WITH PIMENTON AND ANTIPODE ELECTRIQUE SAUCE

|Marketing Lapimenterie
CREVETTES GRILLÉES AU PIMENTON ET SAUCE ANTIPODE ELECTRIQUE

Start by simply heating the rosé for 2 minutes over medium heat. Then, infuse the saffron in the rosé for 5 minutes. In a bowl, whisk the egg yolk with the mustard. Add a pinch of fleur de sel and the saffron-infused rosé. Let it rest for a minute and incorporate the grapeseed oil in a thin stream while whisking continuously. Finish by adding the "O Ruby Grapefruit Olive Oil" in a thin stream while whisking. Keep cool. Preheat the barbecue to a high temperature (260°C / 500°F). Brush and oil the grates. Drizzle the shrimp with a little oil and add 2 to 3 pinches of pimenton. Cook on the barbecue for 2 to 3 minutes on each side. Serve with the saffron-infused Chartier rosé mayonnaise.

Ingredients:

  • 1 1/2 lb jumbo shrimp

  • Pimenton powder

  • For the Mayonnaise:

  • 1/4 cup grapeseed oil

  • 1/4 cup O Ruby Grapefruit Olive Oil

  • 1 tbsp Dijon mustard

  • 3 tbsp Chartier Rosé

  • 1 egg yolk

  • A pinch of saffron

  • Fleur de sel, to taste

Preparation Steps:

  1. Start by simply heating the rosé for 2 minutes over medium heat. Then, infuse the saffron in the rosé for 5 minutes.

  2. In a bowl, whisk the egg yolk with the mustard. Add a pinch of fleur de sel and the saffron-infused rosé.

  3. Let it rest for a minute and incorporate the grapeseed oil in a thin stream while whisking continuously. Finish by adding the "O Ruby Grapefruit Olive Oil" in a thin stream while whisking. Keep cool.

  4. Preheat the barbecue to a high temperature (260°C / 500°F). Brush and oil the grates.

  5. Drizzle the shrimp with a little oil and add 2 to 3 pinches of pimenton. Cook on the barbecue for 2 to 3 minutes on each side.

  6. Serve with the saffron-infused Chartier rosé mayonnaise.