Egg Yolk Carpaccio with Sautéed Shrimp and Andouille Vinaigrette
24 shrimp, small, peeled and deveined
1 cup egg yolk carpaccio mix
1 quart crispy sweet potato
1 Tablespoon extra virgin olive oil
½ cup Andouille vinaigrette
1 bunch scallions, sliced thinly
Salt to taste
Heat 1 Tablespoon olive oil in a large sauté pan over high heat until smoking. Season shrimp with salt and pepper. Add shrimp carefully to hot oil and sauté on each side for 1 minute or until cooked through. Reserve shrimp on paper towel lined tray until needed.
Spoon about 2 Tablespoons of egg yolk mix in the center of 4 warm plates. Smear the mixture into an 8-inch oval. Top each oval with 6 shrimp. Spoon 1/4 teaspoon of Andouille vinaigrette on top of each shrimp. Top each carpaccio with 1 cup of crispy sweet potato and scallions to garnish.
½ cup Andouille brunoise
1 shallot, minced
1 teaspoon smoked paprika
1 teaspoon garlic, minced
¼ cup canola oil
2 teaspoons sherry vinegar
Sweat andouille, shallots, garlic, smoked paprika and canola oil for 2 minutes over low heat. Add sherry vinegar then remove from stove and let cool to room temperature.
Yields 1 cup
Egg Yolk Carpaccio
12 egg yolks
2 ounces clarified butter
½ teaspoon salt
Set up an immersion circulator and water bath to 145 degrees. Whisk the yolks together in a small bowl and place egg yolks in a zip top bag. Once water is to temperature, drop egg yolk filled bag into water and tape top to side of the container to keep it in place. Cook yolks for 1 1/2 hours. Pour cooked yolks into small bowl. Whisk in clarified butter and salt then cover with plastic and keep in a warm place.
Yields about 1 cup
Crispy Sweet Potatoes
2 large sweet potatoes
Peel sweet potatoes and cut into thin slices using mandolin or slicer. Then cut into fine strips using chef knife and place sweet potato strips in cold water. Preheat fryer to 350 degrees following manufactures’ direction and fry sweet potatoes until crispy. Season with salt right away. Reserve until needed.
Yields 1 quart
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