Matane Shrimp and Avacado | Club House for Chefs

This recipe was created for Club House for Chefs by: Jeremie Falissard, Executive Chef of the Barroco Group in Montreal.

Ingredients

Servings

Matane Shrimp and Avocado | Serves 4
125 g Matane Shrimp, pre-cooked
1 each Avocado, halved and pitted
1 tbsps Dill, chopped
2 tbsps Chives, chopped
2 tsps Club House ® Piri Piri
2 tbsps Red curry cocktail sauce
1/2 cup Fingerling potato chips
1 tbsps Mullet roe
Red Curry Cocktail Sauce | Serves 4
1 1/2 cup Thai Kitchen Red Curry Paste
12 g Ginger, fresh and peeled
5 g
1 g Club House ® Sea Salt, French Mediterranean
15 g Maple syrup
15 g Sesame oil
150 g French’s Ketchup
50 g Soy sauce
25 g Fish sauce
35 g Sherry vinegar
12 g Horseradish, freshly grated
2 each Lemons, zested

Procedure

Red Curry Cocktail Sauce

Blend all ingredients until smooth.

Matane Shrimp and Avocado

Slice fingerling potatoes crosswise on a mandolin and rinse in cold water.
Fry drained potato chips in 275 degrees Fahrenheit until golden. Transfer to paper towel lined baking sheet and season with Club House Sea Salt, French Mediterranean and Tajin spice.
Mix shrimp, dill, chives, red curry cocktail sauce, and tajin spice in a bowl.

For Serving

Place shrimp mixture atop halved avocado and garnish with fried fingerling potato chips and mullet roe.

Recipe type: Fish Seafood

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