Recipes

Shrimp Avocado Tartare from Constance Ephelia, Seychelles

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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