In the start of the year, I somehow managed to visit the Maldives and just before all the chaos started returned safely back to Dubai but currently, that trip feels ages ago and I would love to transport myself to the serene islands of Maldives but since that’s not an option I tried to recreate some of the famous recipes from Constance resorts.
Today’s Shrimp and Avocado recipe is simple, delicious and since I did manage to replicate the dish it reminded me of the time I was surrounded by the serene water and blissfully savoured the fresh seafood on the island.
Chef Gilbert Negro from Constance Ephelia in Mahe (Seychelles) has provided us with a beautiful version of one of the signature dishes there and it’s a must-try!
| Ingredients (Serves 4)Shrimp and marinade– 12 shrimp (size 16/20) 1 white onion 2 cloves of garlic 10 g ginger 2 lemons 1 bunch of coriander Salt/pepper Shell the shrimp, retaining the end of the tail. Keep heads for the sauce. Remove the guts. Rinse them under a stream of cold water, drain them and put them onto a small plate. For the marinade, peel and chop the onion and squeeze the cloves of garlic and ginger. Add the crushed coriander and the lemon juice, Season it all. When everything is well mixed, add the shrimp tails and marinate it for one hour. The tartar avocado with orange: 2 ripe avocados 2 limes 2 oranges Salt/pepper Peel the avocados and cut them into small cubes. Add the lemon juice to prevent oxidation, and then season it. Zest the oranges and peel them into segments. Keep the juice. Add some zest to the avocado tartar and to the diced segments. Mix it all together and set it aside. The light curry sauce – Olive oil: as required 1 carrot 1/2 celery stalk 1 clove of garlic 2 g curry powder 1 tomato Orange juice Butter: as required Brown the shrimp heads with a little olive oil in a small bowl. Add the carrot and celery cut into cubes, the crushed garlic, curry powder, and the seeded tomato cut into cubes. Mix well and moisten up with water and any remaining orange juice. Cook gently for about 20 minutes and pass this broth through a cheesecloth strainer. Reduce it by half to spice up the broth and add a knob of butter. Mix it, using a small immersion blender, until you get a light mousse. Finishing and presentation – Remove the shrimp from the marinade and let them fry on each side with a drizzle of olive oil for 2 minutes. With a stainless steel rectangular cutter, arrange the avocado tartar in the centre of the plate. Lay out the shrimp tails and finish it all off with a curry sauce mousse. |
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