For the shrimp
16 large shrimp, peeled
Salt and black pepper
40 ml of extra virgin olive oil
For the glaze
200 g of potatoes, peeled and diced
150 g of shallots
300 ml of fish stock (additional recipe)
120 ml of extra virgin olive oil
Salt and black pepper to taste
1 bay leaf
For the shallots
16 pearl onions, peeled
10 g of butter
5 g of sugar
Salt and black pepper to taste
50 ml of balsamic vinegar
For garnish
Fresh thyme sprigs
For the shrimp
16 large shrimp, peeled
Salt and black pepper
40 ml of extra virgin olive oil
For the glaze
200 g of potatoes, peeled and diced
150 g of shallots
300 ml of fish stock (additional recipe)
120 ml of extra virgin olive oil
Salt and black pepper to taste
1 bay leaf
For the shallots
16 pearl onions, peeled
10 g of butter
5 g of sugar
Salt and black pepper to taste
50 ml of balsamic vinegar
For garnish
Fresh thyme sprigs
Shrimp
Just before serving, heat a skillet with olive oil and quickly fry the shrimp
Keep them warm
Glace
Cook the potatoes in fish stock with shallots, bay leaf, salt, and pepper until they're tender
When cooked, remove the bay leaf and blend everything in a blender, adding olive oil to emulsify
Keep it warm
Shallots
Caramelize the sugar, add butter, then the shallots
Season with salt and pepper and simmer for a few minutes
Pour in balsamic vinegar, cover the pan, and cook for 10 minutes
Conclusion
Assemble by placing the glaze in the center of serving plates, arranging the shrimp, and interlacing them with shallots
Dress with a drizzle of olive oil and garnish with a thyme sprig.
