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Pâte Sorti

58 ml grapeseed oil

30 gm Triscuits (about 7)

20 gm butter, diced

15 gm chives, rough chopped

15 gm dill, rough chopped

10 gm basil, rough chopped

10 gm cilantro, rough chopped

4 gm garlic clove (prolly 1)

2 gm dijon mustard

salt to taste

1. In a mortar and pestle (mine is electric and has sharp blades), process into a smooth paste and set aside.

 

Tomato Tryst

250 ml lactofermented tomatoes

20 ml heavy cream

15 ml lambrusco

1 poached egg

50 gm butter, chopped

1. Bring tomatoes, cream and lambrusco to a simmer in a non-reactive saucepan. 

2. Transfer to a blender and add egg and butter. Blend until smooth and aerated.

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Shrimp Tewksbury

12 big shrimp, peeled and deveined

salt and fresh cracked black pepper

30 ml grapeseed oil

45-60 gm reserved pâte sorti

60 gm tomato tryst

1. Heat a heavy skillet over a high flame.

2. Season shrimp with salt and pepper and pat dry with paper towels.

3. Add grapeseed oil, then shrimp to skillet.

4. Cook on both sides for about 3 minutes total.

5. Add pâte sorti to pan and toss shrimp to coat.

6. Divide tomato tryst and shrimp between 2 plates as pictured.

7. Serve with sunchoke hash if desired. Try Google. 

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