Black Tiger Shrimp Recipe

If using frozen peas, blanch in boiling salted water for 1 minute then plunge into an ice bath until completely cool. Drain well. If using fresh peas, blanch similarly until tender and cool.

In a blender or food processor combine the cooled peas, fresh mint leaves, lemon zest, lemon juice, 2 tbs extra-virgin olive oil, salt and pepper.

Blend until very smooth, stopping to scrape down the sides. Add cold water, 1 tbs at a time, if needed to reach a spreadable but thick purée consistency.

Taste and adjust seasoning. Pass through a fine-mesh sieve for an extra-silky texture (optional). Chill in the refrigerator while you prepare the shrimp and sauce.

Preheat the oven to 200°C (400°F). Toss halved cherry tomatoes with 1 tbs olive oil, a pinch of salt and the optional 1/2 tsp balsamic vinegar.

Spread tomatoes cut-side up on a small sheet pan and roast 10–12 minutes just until they soften and begin to blister. Remove from oven and set aside at room temperature.

Alternatively, for a quicker finish, sauté tomatoes in a skillet over medium-high heat with the olive oil for 3–4 minutes until blistered, then remove and set aside.

In a medium skillet over medium heat add 1 tbs unsalted butter. When it melts and foams, add the minced shallot and cook gently 2–3 minutes until translucent but not browned.

Add the minced garlic and cook 30–45 seconds until fragrant.

Raise the heat to medium-high, add the white wine and deglaze the pan, scraping any browned bits. Let the wine reduce by about half (3–4 minutes).

Add the stock and continue to reduce until the liquid is slightly syrupy, about 3–5 minutes.

Reduce heat to low and stir in the heavy cream. Warm through for 1–2 minutes, then remove the pan from the heat.

Whisk in the cold cubed butter, a few pieces at a time (mounting) until the sauce is glossy and slightly thickened. Stir in lemon juice, chopped parsley, salt and pepper. Keep warm on the lowest heat or place in a warm spot; do not boil.

Pat the shrimp thoroughly dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper (total amounts listed in ingredients).

Heat a large skillet over medium-high heat until hot. Add 1 tbs extra-virgin olive oil and 1 tbs unsalted butter. When the butter foams and the skillet is very hot, add the shrimp in a single layer, without crowding. Cook 1.5–2 minutes per side for medium-large shrimp, until pink and opaque and the tails curl. Do not overcook.

Remove the shrimp to a plate and tent loosely with foil to keep warm. If desired, spoon a little of the warm white wine sauce over the shrimp to coat lightly.

To plate: smear about 2–3 tbs of the cold pea purée on each plate (or place a quenelle). Arrange 4–6 shrimp atop the purée. Spoon 2–3 tbs of warm white wine sauce around (not directly over the entire pea purée to keep contrast of temperatures). Scatter 4–5 roasted cherry tomato halves around the shrimp.

Garnish with microgreens or baby arugula and a light drizzle of extra-virgin olive oil. Finish with an extra squeeze of lemon if desired and a small grind of black pepper.