Red Shrimp With A Savory Muscadine Marshmallow, Curry And Peanut Recipe

Season and pan-sear shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with kosher salt, black pepper and smoked paprika until evenly coated. Heat a large skillet over medium-high heat and add 2 tbs neutral oil. Once shimmering, add shrimp in a single layer (work in two batches if necessary). Sear 1.5–2 minutes per side until pink and just cooked through. In the last 30 seconds add 1 tbs butter and spoon the melted butter over the shrimp. Remove shrimp to a warm plate and sprinkle with fresh lemon juice. Keep warm while you prepare the sauce and crunch.

Prepare muscadine purée

If using whole muscadines: place grapes in a blender and purée until smooth. Strain through a fine-mesh sieve into a small saucepan, pressing solids to extract as much juice as possible—measure 1 cup. If using bottled muscadine juice, skip this step.

Cook muscadine syrup

Combine 1 cup muscadine juice/purée, 3 tbs granulated sugar and 2 tbs water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 4–6 minutes to slightly reduce and concentrate flavor. Remove from heat and let cool for 2 minutes.

Bloom gelatin

While the juice reduces, sprinkle 1 tbs unflavored gelatin over 2 tbs warm water in a small bowl. Let sit 3–4 minutes until gelatin blooms and is softened.

Combine and season

Whisk the warm muscadine syrup into the bloomed gelatin until dissolved. Add 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp fine sea salt and 1 tsp neutral oil; whisk to combine. Taste and adjust: you want a balance of sweet, fruity, salty and slightly tangy. Let mixture cool to room temperature but not set (about 10 minutes).

Whip the marshmallow

In a medium bowl, using a handheld electric mixer (or stand mixer), briefly whisk 1 large room-temperature egg white until foamy. Gradually pour the cooled muscadine–gelatin mixture into the egg white while continuing to whisk on medium-high speed. Whip until the mixture becomes glossy and holds soft peaks—this will create a light, savory marshmallow-like foam. Work quickly before the gelatin firms. If mixture starts to set, warm gently over a bowl of hot water while whisking to loosen, then continue whipping.

Stabilize and hold

Transfer the whipped muscadine marshmallow to a bowl and cover lightly. Keep at room temperature for up to 30 minutes or refrigerate briefly to firm slightly, then bring back to room temperature before plating. The texture should be spoonable and billowy, not rock-hard.

Make the curry-peanut crunch

Warm a small skillet over medium heat and add 1 tsp neutral oil. Add 1/2 cup dry-roasted peanuts and 2 tbs shredded coconut (if using) and toast, stirring, 2–3 minutes until fragrant and lightly browned. Sprinkle 1 tsp curry powder and 1 tsp brown sugar over the nuts and continue toasting 30–45 seconds to bloom the spices. Transfer to a cutting board and let cool slightly, then coarsely chop or pulse briefly in a food processor to a crunchy crumb (leave some larger pieces for texture). Stir in 1/4 tsp fine sea salt to taste.

Prepare herbs and finishing touches

Pick cilantro leaves and prepare microgreens. If using toasted sesame oil, have it ready for a light drizzle. Warm rice or bread for serving.

Assemble on each plate: place a bed of rice or a slice of bread (if using). Arrange the warm shrimp on top or beside the starch. Spoon or gently dollop several quenelles or spoonfuls of the savory muscadine marshmallow alongside or over the shrimp — the marshmallow should provide a sweet-savory, pillowy contrast. Sprinkle the curry-peanut crunch over the shrimp and around the marshmallow to add texture and a nutty, spiced counterpoint.

Garnish with cilantro leaves and microgreens. Finish with a light squeeze of lime or lemon wedge over the shrimp and an optional 1/2 tsp drizzle of toasted sesame oil around the plate for aroma. Serve immediately so shrimp remain hot and the marshmallow retains its billowy texture.