Antoine's Chilled Seafood Duo Recipe

Prepare Shrimp Poaching Liquid

In a large pot bring 2 liters of water to a gentle boil with 2 tablespoons kosher salt, 2 bay leaves, 10 black peppercorns and the juice of 1 lemon (about 2 tablespoons). Stir to dissolve salt and bloom aromatics, then remove from heat and allow to sit for 2 minutes.

Cook Shrimp Briefly

Add the shrimp to the hot poaching liquid in a single layer. Return to a gentle simmer and cook until shrimp are opaque and just firm, about 2 to 3 minutes depending on size. Do not overcook.

Shock and Chill

While shrimp cook, prepare an ice bath in a large bowl with 6 cups of ice and a little cold water. As soon as shrimp turn opaque, use a slotted spoon to transfer them to the ice bath to stop cooking. Let chill 3–5 minutes until completely cold.

Drain and Dress

Drain shrimp thoroughly on paper towels. Toss shrimp with chopped parsley to lightly coat. Arrange 6 shrimp per portion on chilled plates with a small ramekin (about 2 oz) of cocktail sauce. Keep chilled until plating.

Prepare Tuna and Flavoring

Place the 12 oz diced sushi-grade tuna in a chilled bowl. Add 1 finely minced shallot, 1 tablespoon chopped capers, and 1 tablespoon chopped chives. Sprinkle 1 teaspoon Cajun seasoning and 1 teaspoon smoked paprika over the fish.

Make Dressing and Combine

In a small bowl whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon soy sauce and 1 teaspoon freshly squeezed lemon juice. Pour the dressing over the tuna and gently toss to coat evenly without breaking the dice.

Season and Chill

Taste and finish with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, adjusting to preference. Cover and chill the tuna for 10–15 minutes to let flavors meld while the shrimp are chilling. Do not marinate for long to preserve texture.

Portion and Garnish

Using a ring mold (about 2.5–3 inches) or spoon, portion half of the tuna tartare onto the plate next to the shrimp—approximately 6 oz per serving. Top with microgreens or place thin cucumber slices around for freshness. Serve with toasted baguette slices or crackers brushed with 1 teaspoon neutral oil and lightly toasted until golden.

Arrange each plate with the chilled shrimp (6 shrimp), a ramekin of cocktail sauce, and a neat portion of Cajun-spiced tuna tartare (about 6 oz). Place 3 toasted baguette slices or crackers on the side and garnish with microgreens and a lemon wedge. Sprinkle a little extra chopped parsley over the shrimp and tartare for color.

Serve immediately with chilled glasses. Estimated keep chilled time: do not leave at room temperature for more than 30 minutes.