Shrimp Remoulade on toasted brioche

I went to dinner at my friennds' Ray and Kimberly last night. I wanted to make a simple yet elegant amuse bouche to take over. So I made my own version of the restaurant's shrimp remoulade on a toasted brioche garnished with a thin biased cut of english pea. Ray, who is a professional photographer, could not resist using his wife as a back drop to showcase my platter of amuse bouche.

Photos by Ray Rimmer



Ingredients:

2 Large prawns
1 TBS shallot finely minced
1 TBS parsley finely chopped
1 TBS tarragon finely chopped
1 TBS chervil finely chopped
1 TBS chives finely chopped
1 TBS your favorite white vinegar (I used champagne vinegar), or
1 TBS fresh lemon juice
1/4 cup mayonnaise
1/4 cup creme fraiche (optional)
loaf of brioche
butter spray
salt/pepper

For the garnish:
1-2 English pea pod
1/2 cup lemon juice
1 tsp sugar

A few hours ahead do step 1.

1. cut the english pea pod thinly at a diagonal (on a bias). Place in a small bowl of lemon juice and sugar to flavor it. Do this a few hours in advance to infuse the flavor.

Preheat oven to 375

2. steam prawns until the shell is red. set aside and cool. When cool, peel off the shell. chop the meat until it's finely chopped.

3. cut 1/4" slices of the brioche. Cut off crust. Use small ring mold to cut into approximately 20 small disks. Place on a cookie sheet. Spray with butter. Place in oven and bake until the disk are golden. Should take 5-8 mins.

4. In a bowl mix prawns, herbs, shallots, vinegar or lemon juice, and just enough mayo and creme fraiche to coat but not become soggy. play with the proportion of the ingredients to create the taste that YOU like. Season with salt and pepper to taste.

5. place a dollop of the shrimp mix on a brioche disk, and garnish with a pea sliver. (could also use other garnishes that are simpler like a chervil leaf, or some chives, or any herb that you like)



Enjoy!