Three Shrimp Recipes from Varli Rising Star Chefs
In a celebration of India and Indian food, Varli Rising Star Chefs was a live competition showcasing the talents of three emerging chefs and their distinctive take on shrimp. Here are the recipes – enjoy! Let us know how they turn out and what variations you may have made.
Shrimp Tantra Uppma SS with Coconut Lemon Sauce
Recipe by Chef Shravan Shetty
Ingredients – Shrimp
18 Cleaned Shrimps with Tail on 2 Tbsp lemon Juice
½ tsp Chili Flakes 5 Pods Garlic Julienne
Salt to taste 4 table spoons of White wine
2 Tbsp Hard Butter 2 Tbsp Oil
Micro greens & leeks fro garnish
Marinade – Uppama
1 Cup Semolina 2 Tbsp Onions Chopped
½ tsp Curry leaves ½ Cup Cauliflower Florets
¼ Cup carrot Diced ½ Asparagus diced
1 Tbsp Fennel 2 Cups Shrimp Stock
2 Tbsp Unsalted Butter Salt to taste
Coconut lemon Sauce
2 Tbsp Onions chopped 5 Pods crushed garlic
2 Tbsp Fresh Tomato chopped 4-5 Curry leaves
½ Tsp Black pepper Corn ½ Tsp Turmeric
1 Cup Coconut Milk 1Tsp Coriander Powder
Salt to taste
Recipe Preparation
1. Wash shrimp and pat dry
2. Marinade with oil, lemon juice, chili flakes, garlic and salt to taste, for 15-20 minutes
3. Heat the oil, sauté the shrimps for 2-3 minutes till they turn pink, de-glaze with wine, when the wine reduces and shrimps are cooked, glaze with butter, put them aside
4. Heat Oil in a pan, add curry leaves, chopped onions, vegetables and stir fry till translucent
5. Add semolina and sauté it till it emits its fragrance
6. Add hot shrimp shot and further stir for 3-5 minutes
7. Stir fry till the Uppma takes a creamy texture, finished with fresh fennel, butter and season to taste
8. Take Oil add pepper corn, curry leaves, chopped onions and stir fry till the onions are light caramel in color and translucent. Add turmeric and coriander powder cook for 2-3 minutes.
9. Add coconut milk and reduce to a thick consistency. Check the sauce seasoning.
10. Strain the sauce and finished with butter
11. Garnish with fried leeks and micro greens
Tashan Shrimp Duo
Recipe by Chef Sylva Senat
Spicy shrimp soup
Basil seed soak in warm water, allow to bloom
3 oz. olive oil
2 star anise
1 cinnamon stick
3 dry red chilies
6 black pepper corn
1 stalk leek white only small dice
8 oz. grated coconut
1 tbsp. kosher salt
2 red plum tomatoes large dice
16 oz. Light shrimp stock (shell from fresh shrimp)
6 gram lecithin
(Puffed) falooda sev simply fried in vegetable oil 375 degrees
Start out in medium pot with oil add spice , brown 2-3 minute then add leeks sauté 3-4 minute add grated coconut, tomatoes and stock bring to a boil reduce to half puree-strain and lecithin then using emersion blender froth hot broth to create foam .Serve in a cup, basil seed on the side in a Chinese spoon
Shrimp Curry
16 pieces Fresh shrimp 16/20 head on peeled -Devine (save shell for stock)
2 oz. olive oil
1 tsp. mustard seed +1 red dry chili +2 pc black cardamom +1 tsp. crushed black pepper
2 Tbsp. kosher salt
16 oz. heavy cream
2 red plum tomatoes large dice
16 oz. Light shrimp stock (shell from fresh shrimp)
8 piece Fingerling potato slice ½ inch bias
Cherry tomato slice in halves
Start with a large pan with olive oil add spice till mustard seed start to pop, pan-fried potato 3 -4 minute until al dente then add shrimp, tomatoes and reduce stock by half add Cream reduce by half, add cherry tomatoes, taste for seasoning. Serve in a covered pot
Cracked Coriander and Black Pepper Shrimp with Sugar Snap Peas, Oyster Mushrooms in a Curry Leaf-Wasabi Butter Sauce
For the Sauce:
½ C Water
4 t Wasabi Powder*
2 T Low Sodium Soy Sauce
1½ t Hon-Dashi (Japanese bonito-type soup stock granules)*
1 C Sake
1 T Cracked Coriander
1 T Cumin Seeds
2 T Clarified Butter
1 T Black Mustard Seeds
30 ea Curry Leaves
2 inch Ginger, peeled and julienne
2 ea Green Chilies, sliced
4 ea Garlic, sliced thin
1 stick Unsalted Butter, cold and cut into small cubes
• Combine the first four ingredients. Set aside.
• Combine the sake, cracked coriander and cumin seeds in a small pot and set over medium heat until it boils and reduces to ¼ cup. Strain, pushing down on spices to extract maximum flavor. Combine reduced sake to wasabi/soy mixture.
• Place clarified butter in a sauce pan and set over medium-high heat. When close to smoking, add mustard seeds. When seeds begin to crackle, add curry leaves and julienned ginger. As soon as the curry leaves turn a few shades darker, add the garlic and wasabi/soy/sake mixture to pan.
• As sauce comes up to a boil, add a cube of butter and whisk it in until it is incorporated into the sauce. Continue one cube of butter at a time until all butter in incorporated into sauce. Set aside.
For the Shrimp:
1 inch Ginger, peeled and minced
2 T Cracked Coriander
2 T Cracked Black Pepper
2 T Extra Virgin Olive Oil
20 ea medium sized Shrimp, peeled and deveined
Salt to taste
• Combine all ingredients and set aside to marinate for about an hour.
To Serve:
8 oz Oyster mushrooms, torn into “leaves”
30 ea Sugar Snap peas
2 T clarified butter
Marinated shrimp
Curry Leaf-Wasabi Butter Sauce
• Heat grill until hot and cook shrimp.
• Heat Clarified butter in pan until smoking. Add snap peas and sauté until color turns bright green. Add mushroom “leaves”
• When mushrooms have wilted slightly, add the sauce and bring up to a boil.
• Divide vegetables and sauce between four plates and top each with 5 shrimp.
*Available at Asian grocery store
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