Pistachio Shrimp with Coconut Sauce
By Chef Omar Sandoval
Yield
Ingredients
12 large shrimp
Salt
Black pepper
1 egg white
20ml vegetable oil
100g California pistachios, chopped
For the sauce
1 teaspoon sesame oil
¼ piece onion
1 clove of garlic
250ml coconut milk
1 tablespoon chipotle peppers
To garnish
15g beets
1 tablespoon vegetable oil
Salt & pepper
To decorate
Cilantro leaves
Instructions
1. Sauce: add the oil to a pan and sauté the onion and garlic. Add the coconut milk and the pepper; season with salt and pepper. Remove from the heat and blend this mix; strain and put the mix back into the pan; season again with salt and pepper.
2. Clean the shrimp (remove the shell and intestines).
3. Season shrimp with salt and pepper and dip them in egg whites; then, bread them with American pistachios and add some vegetable oil drops. Bake at 170°C for 7 minutes.
4. Boil the beets in water and salt. Make beet spheres by using a parisien. Sauté in oil and season with salt and pepper.
American Pistachio Growers
