Jul 14 2026
Restaurants›Rue Saint Marc›Royal Red Shrimp Recipe

Royal Red Shrimp Recipe

Inspired by Rue Saint Marc
Time1h
Serves4

tandoori spiced carrot, panisse, yoghurt-carrot emulsion

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Ingredients

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Royal Red Shrimp

Tandoori Spiced Carrot

Panisse

Yoghurt-Carrot Emulsion

Method

Royal Red Shrimp

  1. 1

    Prepare the Shrimp

    In a bowl, combine the Royal Red shrimp, olive oil, salt, black pepper, and tandoori spice mix. Toss to coat evenly.

  2. 2

    Cook the Shrimp

    Heat a skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and are cooked through. Remove from heat and set aside.

Tandoori Spiced Carrot

  1. 3

    Prepare the Carrots

    Peel the carrots and cut them into sticks or rounds. In a saucepan, melt the butter over medium heat. Add the carrots, tandoori spice mix, honey, and salt.

  2. 4

    Cook the Carrots

    Sauté the carrots for about 10-15 minutes until they are tender but still slightly crisp. Remove from heat and set aside.

Panisse

  1. 5

    Prepare the Mixture

    In a saucepan, bring the water to a boil. Gradually whisk in the chickpea flour and salt, stirring continuously to avoid lumps.

  2. 6

    Cook the Panisse

    Reduce heat to low and continue to stir for about 5-7 minutes, until the mixture thickens and pulls away from the sides of the pan. Pour into a greased baking dish and let it cool.

  3. 7

    Cut and Fry

    Once cooled, cut the panisse into desired shapes. In a skillet, heat olive oil over medium heat and fry the panisse pieces until golden brown on all sides. Remove and drain on paper towels.

Yoghurt-Carrot Emulsion

  1. 8

    Blend the Emulsion

    In a blender, combine the yoghurt, carrot juice, olive oil, and salt. Blend until smooth and emulsified.

  2. 9

    Adjust Seasoning

    Taste the emulsion and adjust salt if necessary. Set aside until ready to serve.

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