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Roast shrimp with oyster sauce and olive oil sorbet by Christopher Coutanceau

Roast shrimp with oyster sauce and olive oil sorbet recipe...

Serves 10

 

For the olive oil sorbet:Shrimp

25ml water

10ml inverted sugar syrup

100g sugar

15g milk powder

75ml olive oil

 

1. Heat the water, sugar, inverted sugar syrup and milk powder in a saucepan. When it comes to the boil, take the pan off the heat and leave to cool.

2. Stir in the olive oil.

 

For the oyster sauce:

6 Papin oysters (grade 2 – approx. weight 80-100g)

5g chives, finely cut

3g parsley, finely cut

5g shallots, chopped

3ml fresh lemon juice

Salt, Espelette chilli pepper, olive oil to taste

 

Dice the oysters and add the rest of the ingredients.

 

For the shrimps:

1. Take 3 shrimps for each person and fry them in a pan.

2. Once cooked, take them out and deglaze them with Bouteville vinegar, then swirl in chunks of butter, whisking until melted.

3. Pour onto the shrimps.