Shrimp in the Garden

Procedure for the Corn Purée:

1. Begin by putting corn kernels in a blender or robot coupe. Blend until almost smooth. Reserve.
2. Sautee the onions and garlic until translucent, then add white wine.
3. Reduce the wine by half, then pour in the puréed corn. Mix together well, then add the chicken stock.
4. After reducing these ingredients until almost the desired plating consistency, add the heavy cream and reduce until desired viscosity has been achieved.
5. Blend the ingredients until finely pureed. Season to taste.

Procedure for the Key West Pink Shrimp:

1. Cut the shrimp in half length-wise, creating 48 total pieces. This cut allows the shrimp to curl for presentation purposes when cooked.
2. Heat clarified butter in a large sautee pan. Add shallot and garlic, cooking until translucent.
3. Add shrimp, tossing immediately until applying to the pan. Pour in white wine, and upon evaporating, immediately add the herbs.
4. Toss to disperse the herbs evenly. Quickly include the butter cubes.
5. Once the butter has melted and coated the shrimp, the shrimp will be completely cooked, only taking about two minutes. Season with salt and pepper to taste.

Procedure for the Steamed Coconut:

1. Using a bandsaw or carefully handled clever (bandsaw preferred), remove the ends from both sides of the coconut. Using the bandsaw, cut the coconut in half.
2. Hollow out the base of the coconut to allow the steam to evenly reach the coconut flesh during steaming.
3. Place coconut halves in a perforated pan and steam for up to three hours, depending on the size of the coconut. The flesh of the coconut should appear translucent and soft to the touch.
4. Shave with a tournee knife by hand during plating.

Procedure for the Chorizo Popcorn:

1. On low heat, begin rendering the chorizo fat from the ground chorizo. To render slowly and not alter the flavor of the fat, this process can take up to two hours.
2. After about 1-1 ½ hours, place a heat-resistant item under one side of the pan, allowing the chorizo fat to accumulate at the bottom. Strain if desired.
3. Using about ½ cup of the chorizo fat, heat in a large bottom pot. Once heated, pour in popcorn kernels and quickly cover with a lid or aluminum foil.
4. Once popping begins, move the pot consistently to allow the kernels to reach the bottom of the pot and popped kernels to elevate.
5. Turn off heat once popping slows, uncover, and quickly season with sea salt. Remove from pot and reserve for plating.

Procedure for the Baby Corn:

1. Sautee shallots and garlic together, adding baby corn once translucent. Once hot, add wine.
2. Once wine has reduced, add butter as desired and garnish with chopped parsley.
3. Season with sea salt to taste.

Procedure for the Baby Radish:

1. Remove stem with a small knife.
2. Shave on a mandoline slicer as thin as possible.
3. Reserve in ice water until plating.

Procedure for the Snow Peas:

1. Remove ends of the stem and strings.
2. Blanch for 2-3 minutes or until tender, then cut on a bias.
3. Reheat with butter and season with sea salt and pepper for plating.

Procedure for Plating:

Chef's note: This dish can either be plated in a shallow bowl or on a flat plate, depending on desired presentation.

1. Using a spoon, scoop the desired amount of corn puree to your plating dish.
2. Spread the puree, leaving a little more around the edges than in the middle.
3. Add six pieces of shrimp on top of the corn puree, dispersing them evenly.
4. Next, using three pieces of the baby corn. Lean them against the shrimp skipping a shrimp after each placement.
5. Add one piece of snow pea next to each piece of baby corn.
6. Add one piece of chorizo popcorn next to the bare shrimp pieces, then add three pieces of shaved baby radish, once again alternating their placement on the plate.
7. Using a tournee knife, shave the tenderized coconut very thin and lay throughout the dish as desired.
8. Garnish with fresh micro-basil, then serve immediately to avoid any wilting of the basil.

Chef’s note: Some ingredients may need to be altered due to the seasonality of the listed ingredients. Ingredients like sugar may also need to be added during times of the year when corn is not naturally as sweet, for example.