|Matane Shrimp and Avocado|
|Matane Shrimp, pre-cooked||125 g|
|Avocado, halved and pitted||1 each|
|Dill, chopped||1 tbsp|
|Chives, chopped||2 tbsp|
|Club House Piri Piri||2 tsp|
|Red curry cocktail sauce||2 tbsp|
|Fingerling potato chips||1/2 cup|
|Mullet roe||1 tbsp|
|Red Curry Cocktail Sauce|
|Thai Kitchen Red Curry Paste||1 1/2 cup|
|Ginger, fresh and peeled||12 g|
|Club House Garlic Powder||5 g|
|Club House Sea Salt, French Mediterranean||1 g|
|Maple syrup||15 g|
|Sesame oil||15 g|
|French’s Ketchup||150 g|
|Soy sauce||50 g|
|Fish sauce||25 g|
|Sherry vinegar||35 g|
|Horseradish, freshly grated||12 g|
|Lemons, zested||2 each|
This recipe was created for Club House for Chefs by: Jeremie Falissard, Executive Chef of the Barroco Group in Montreal.
For the Red Curry Cocktail Sauce: Blend all ingredients until smooth.
For the 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.