Salt Koilada Shrimp Recipe

Clean and Salt

Pat shrimp dry with paper towels. Sprinkle with 1 tablespoon kosher salt and let sit 10 minutes, then pat dry again to remove excess moisture.

Cook Shrimp

Heat 1 tablespoon unsalted butter and 1 tablespoon neutral oil in a skillet over medium-high heat. Add shrimp, cook 1.5–2 minutes per side until opaque and just cooked through. Transfer to a warm plate and keep covered.

Fry Shrimp Heads

In a small saucepan or skillet, heat remaining neutral oil to 325°F (moderately hot). Fry shrimp heads 1–2 minutes until golden and crisp. Drain on paper towels and reserve oil (~2–3 tbs) and crisped heads for the shrimp head cream and garnish.

Sauté Aromatics

In a small saucepan, heat 2 tablespoons olive oil over medium heat. Add finely chopped shallot and crushed garlic; sweat gently 2–3 minutes without browning.

Build Flavor

Add the reserved fried shrimp heads to the pan and sauté 1 minute to release flavor. Pour in 1 tablespoon white wine and simmer until nearly evaporated, scraping any browned bits.

Simmer and Strain

Add 1 cup fish stock (or water) and simmer 8–10 minutes to extract shell flavor. Remove from heat and strain solids through a fine mesh sieve, pressing to extract liquid. Discard solids.

Finish Cream

Return strained liquid to clean saucepan, add 3 ounces heavy cream and 1 teaspoon lemon juice. Simmer gently until slightly reduced and thickened, about 4–6 minutes. Season with 1 teaspoon black pepper and adjust salt if needed. Keep warm or chill slightly, then blend until smooth and velvety. If desired, strain again for extra silkiness.

Blend

Combine 2 cups chopped tomatoes, 1 chopped red bell pepper, 1 peeled chopped English cucumber, torn slice of stale bread, 2 teaspoons red wine vinegar, 2 tablespoons extra-virgin olive oil, 1 cup cold water or ice, 1 teaspoon salt and 1/2 teaspoon pepper in a blender. Purée until completely smooth.

Strain and Chill

Pass the purée through a fine mesh sieve, pressing to extract as much liquid as possible. Chill the strained gazpacho broth until cold, at least 30 minutes. Adjust seasoning with salt or vinegar to taste.

Prepare Gel

In a small saucepan, combine 1/2 cup dill pickle juice and 1/4 cup cold water. Sprinkle 1 teaspoon agar-agar evenly over the liquid and let bloom 3–5 minutes. Add 1/4 teaspoon sugar if desired.

Cook and Set

Bring mixture to a rolling simmer while whisking, then simmer 1 minute to activate agar. Remove from heat and let cool slightly (about 5–8 minutes). Pour into a shallow dish and refrigerate until set, about 30–45 minutes. Once set, break into pieces and pulse briefly in a blender or pass through a fine sieve to create a glossy gel (or refrigerate in a squeeze bottle for plating).

Mix Tartare

In a small bowl, combine 1/2 cup finely diced dill pickles, 1/4 cup diced cornichons, 2 teaspoons minced red onion, 1 teaspoon chopped capers, 1 teaspoon chopped fresh dill, 2 teaspoons mayonnaise, 1/2 teaspoon lemon juice and 1/4 teaspoon black pepper. Taste and adjust balance; the mixture should be bright and slightly tangy. Chill until plating.

Prepare Roe

Divide herring roe and caviar into small tasting portions (about 2 teaspoons each). Keep chilled until final assembly to preserve texture and temperature contrast.

Warm the Shrimp Head Cream

If chilled, gently warm the shrimp head cream to a pourable but not hot consistency. Transfer to a small squeeze bottle or spoon for plating.

Plate Gazpacho

Ladle about 2–3 tablespoons of chilled gazpacho broth into the center of each shallow appetizer bowl to form a base pool.

Position Shrimp

Place three cooked shrimp per plate on top of the gazpacho pool, leaning them slightly for visual height.

Add Pickle Tartare and Gel

Dot about 1 tablespoon pickle tartare near the shrimp. Using a spoon or squeeze bottle, add 1–1.5 teaspoons dill pickle gel (small quenelles or drops) around the plate for bursts of acidity.

Apply Shrimp Head Cream

Place 1–1.5 teaspoons of shrimp head cream beside the shrimp; a small quenelle or smear works well. The cream should be rich and savory, complementing the shrimp and broth.

Top with Roe and Caviar

On each plate, add about 2/3 teaspoon herring roe and 2/3 teaspoon caviar in separate small dots or share between shrimp to create textural contrast.

Garnish and Finish

Sprinkle a pinch (about 1/16–1/8 teaspoon) flaky sea salt over shrimp, grind a little black pepper, drizzle 1/3 teaspoon extra-virgin olive oil, scatter a fried shrimp head or two for crunch if desired, add micro-dill sprigs and a light dusting (1 teaspoon divided) of lemon zest. Serve immediately so warm shrimp and cream meet chilled gazpacho and cold roe.