Imported from Instagram

Ultimate Shrimp Crackers

Name: Ultimate Shrimp Crackers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 18 servings
Cuisine: French
Ingredients: 18 shrimp heads (Leftover shrimp heads); 50 g tomato puree; 500 g butter (Used to simmer the shrimp-head coulis); 1 sprig tarragon; 180 g shrimp-head coulis (Weigh after blending and passing through a fine sauce sieve); 120 g neutral oil (Blend into the coulis); 30 g flour; 2 g salt; pan coating spray (For coating the pancake pan; amount not specified)

Recipe by Jules Wiringa @julescooking · Instagram

Imported by K I on SeeMeCook

Crisp, vibrant red shrimp crackers made from shrimp heads, tomato puree, tarragon, butter, oil, and flour. The shrimp-head coulis is blended and strained before being turned into a batter and fried until nearly all the bubbles disappear.

18 servings50 minFrench

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Ingredients

18 shrimp heads (Leftover shrimp heads)
50 g tomato puree
500 g butter (Used to simmer the shrimp-head coulis)
1 sprig tarragon
180 g shrimp-head coulis (Weigh after blending and passing through a fine sauce sieve)
120 g neutral oil (Blend into the coulis)
30 g flour
2 g salt
pan coating spray (For coating the pancake pan; amount not specified)

Steps

1
Pan-fry 18 shrimp heads in a pancake pan until golden brown, about 2 minutes on each side.
2
Add the tomato puree to the pan while stirring, and pan-fry for another 2 minutes. A flavorful fond should form on the bottom of the pan.
3
Deglaze the pan with the butter. Add the tarragon sprig and let the mixture simmer for 15 minutes.
4
Transfer the shrimp-head mixture to a strong blender and blend until smooth. The shells will be removed during straining.
5
Pass the blended mixture through a fine sauce sieve, pressing it with a ladle to extract as much liquid as possible. The strained coulis should have a vivid red color.
6
Weigh 180 g of the strained shrimp-head coulis and place it in the blender with the neutral oil, flour, and salt.
7
Blend the mixture until smooth to make the shrimp-cracker batter.
8
Preheat a pancake pan. Spray it with pan coating, then fill each cavity with a generous amount of the batter.
9
Deep-fry the crackers over medium heat until almost all the bubbles have disappeared and the crackers are crisp. If they begin to turn brown, reduce the heat or remove them a little sooner.
10
If necessary, dry the crackers in an oven at 60°C until crisp and dry.
11
Serve the shrimp crackers as a crisp base for a Gambero Rosso and watermelon amuse.

Notes

The transcript describes the strained coulis as being made from the butter-based shrimp-head mixture, then uses 180 g of that coulis for the batter. The crackers are intended as a base for a Gambero Rosso and watermelon amuse.