Shrimp Medallions

Shrimp Medallions

6 jumbo shrimp (peeled, deveined & butterflied from top to tail)
Shrimp mousse

Place shrimp on a cutting board, tails facing you. Cover the shrimp with clear wrap & flatten with a mallet until almost see through. Spread a small amount of mousse on each shrimp. Roll the first shrimp like a cigar from tail to head. Place the rolled shrimp on top of the next flattened shrimp at the tail. Roll again tail to head. Continue until all shrimp is used. Set aside in fridge until ready to use.

4 Jumbo shrimp
1 egg white
1 t. heavy cream
1/2 pinch garlic

Put all ingredients in a food processor and puree to paste form.

Roasted Garlic Cream:
6 oven roasted garlic cloves (chopped)
1/2 C. cream sherry
1 bay leaf
1 t. chopped shallots
2 pints heavy cream
salt and pepper to taste

In a large sauce pan reduce sherry, bay leaf, shallot and garlic by 1/2. Add heavy cream. Reduce again until cream starts to thicken. Turn sauce to simmer.

Sage Cream Cheese:
8 oz. cream cheese
1 bunch of chopped sage
zest of 1 lemon
1 t. Worcestershire sauce
pinch of pepper

In a kitchen aid mixer with paddle attachment, whip all ingredients until light and fluffy. Place cheese in a pastry bag with a large star tip.

To Serve:
Saute shrimp steak over medium high heat in 4 oz. clarified butter. Saute for approx. 1 minute on each side. Place on a baking tray and in a 400°F. preheated oven for approx. 10-12 minutes. Sauce the plate with warm garlic sauce, place shrimp on sauce and pipe a nice size sage cream star next to the medallion. Garnish with chopped red pepper and sage leaves.


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