Ingredients

FOR THE SHRIMP

• 4 each stalks celery
• 1 each yellow onion
• 1 each fennel bulb
• 1 cup white wine
• 2 each lemon
• 2 each lime
• 2 each orange
• 1 gallon water
• 4 Tlbp salt
• 1 quart rice vinegar
• 1 Pound head-on gulf shrimp, U-10

FOR THE BUTTERMILK DRESSING

• 1/2 cup mayonnaise
• 1-pint buttermilk
• 2 tsp Dijon mustard
• 2 each garlic
• 1 cup grana padana, or parmesan
• 25g red wine vinegar
• 15g worcestershire
• 11g salt
• 1 chea anchovy
• 10g lemon juice

REMAINING INGREDIENTS

• 3oz trout roe
• 1 tsp celery seed
• 4oz used rice vinegar
• 4oz olive oil
• Reserved cleaned shrimp
• 1-pint buttermilk dressing
• 1 cup rye crouton, 1/4” dice
• 2 each avocado, 1” dice
• 1 each jalapeno, shaved thin and soaked in ice water
• 2 each radish, shaved thin and soaked in ice water
• 3 each stalks celery, peeled and slice 1/2”
• 2 tsp chili oil
• Yellow celery leaves, saved from the celery hearts
• Large flake sea salt, we use Jacobsen’s from Portland Oregon

Directions

FOR THE SHRIMP

1. Peel onions, wash celery and fennel, cut into 2" mirepoix.
2. Add to large rondeau with water, add salt, mirepoix, wine and bring to simmer for 20 min.
3. Add citrus, squeezing and dropping each half directly into the bouillon. Simmer an additional 10 to 20 minutes. Strain and return liquid to pot.
4. Skewer shrimp with wooden dowels to keep straight while cooking (this will make them more uniform when cleaning and portioning.
5. Poach shrimp until just cooked through 3-5 minutes. Check by removing the head. Meat should be just slightly translucent in the center.
6. Shock in ice water and allow to fully chill, 5-10 minutes.
7. Peel shrimp and marinade in rice vinegar for 30 minutes, fully submerged. Strain and save rice vinegar.
8. Devein and portion shrimp cutting them in half lengthwise, removing vein and slicing into 3rds on a bias. 1.5oz per portion.

FOR THE BUTTERMILK

1. Place all ingredients in bain-marie puree until smooth.
2. Fold in aioli.
3. Adjust seasoning.

TO COMPLETE THE DISH

1. Place buttermilk dressing on the bottom in an even layer of your favorite serving platter or individual serving bowls. Top with croutons.
2. In a large mixing bowl add shrimp, celery, celery seeds, and season with salt.
3. Taste and add vinegar, olive oil, and trout roe. Taste and adjust seasoning.
4. Place the dressed shrimp over the buttermilk and croutons, being sure to spoon all of the roe out of any leftover liquid and spoon over the top of the shrimp.
5. Garnish with radish, jalapeno, celery leaf, and flake salt.
6. Drip the chili oil around the exposed rim of buttermilk dressing.