Red Shrimp Recipe

Prepare and Season

Pat the shrimp dry with paper towels. Toss shrimp with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper so they are evenly seasoned.

Sear Shrimp

Heat a large skillet over medium-high heat until hot. Add 2 tbs neutral oil. When shimmering, add the shrimp in a single layer (do not crowd). Sear 1.5–2 minutes per side until opaque and just cooked through with a slight golden edge. Add 1 tbsp unsalted butter in the last 30 seconds and baste the shrimp. Remove shrimp to a warm plate and squeeze 1 tbsp fresh lime juice over them. Keep warm.

Bloom Gelatin

Pour 2 tbs cold water into a small bowl and sprinkle 1 tbsp gelatin over it. Let sit 5 minutes to bloom.

Cook Muscadine Syrup

In a small saucepan combine 1/2 cup muscadine juice, 1/2 cup granulated sugar, and 1/4 cup water. Bring to a simmer over medium heat and cook until sugar dissolves and mixture reaches about 230°F (a light syrup), about 4–6 minutes.

Dissolve Gelatin

Remove syrup from heat and whisk in the bloomed gelatin until fully dissolved. Let cool 2–3 minutes but not set.

Whip Egg White

While syrup cools slightly, in a clean bowl whip 1 room-temperature egg white with 1/4 tsp fine sea salt to soft peaks. With the mixer running, slowly stream the warm muscadine-gelatin syrup into the egg white. Continue whipping until the mixture is glossy and holds medium-stiff peaks and has cooled to near room temperature, about 6–8 minutes total.

Finish Marshmallow

Fold in 1/2 tsp olive oil (this adds savory mouthfeel). Spoon or pipe the marshmallow into small quenelle shapes or dollops on a parchment-lined tray. Chill in the refrigerator 15–20 minutes to set slightly. The texture should be soft, airy and slightly gelled — a savory-sweet contrast to the shrimp.

Make Sauce

In a small bowl whisk together 1/2 cup peanut butter, 1/4 cup full-fat coconut milk, 1 tsp red curry paste, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp grated fresh ginger, and 1/2 tsp minced garlic. Add 2 tbs warm water to loosen the sauce to a pourable consistency. Taste and adjust seasoning — add more soy for salt, more honey for sweetness, or more curry paste for heat.

Add Crunch & Brightness

Stir in 1/4 cup chopped toasted peanuts and 1/2 tsp lime zest. If you prefer a smoother sauce, reserve half the chopped peanuts for garnish and pulse the rest in a blender briefly with the sauce.

Spoon a thin smear of the curry-peanut sauce onto each serving plate to form a base.

Arrange 4–6 warm red shrimp per plate over the sauce (adjust quantity to reach the total shrimp).

Add one or two small quenelles/dollops of the savory muscadine marshmallow beside the shrimp so the sweet-savory marshmallow can be tasted with each bite.

Drizzle a little extra peanut-curry sauce over the shrimp (use any reserved sauce).

Scatter extra chopped toasted peanuts, toasted sesame seeds, a pinch of chili flakes, and microgreens or cilantro over the dish for color, texture and heat.

Serve immediately while shrimp are warm and marshmallow is cool — the temperature contrast enhances the dish.