Recipe courtesy of érémie Falissard, Executive Chef of the Barroco Group in Montreal for Club House for Chefs
Ingredients:
Matane Shrimp and Avocado
125g Matane Shrimp, pre-cooked
1 avocado, halved and pitted
1 Tbsp. dill, chopped
2 Tbsp. chives, chopped
2 tsp Club House Piri Piri Seasoning
2 Tbsp. red curry cocktail sauce
½ c fingerling potato chips
1 Tbsp. Mullet roe
Red Curry Cocktail Sauce
1½ c Thai Kitchen Red Curry Paste
12g ginger, fresh and peeled
5g Club House Garlic Powder
1g Club House French Mediterranean Sea Salt
15g maple syrup
15g sesame oil
150g French’s ketchup
50g soy sauce
25g fish sauce
35g sherry vinegar
12g horseradish, freshly grated
2 lemons, zested
Directions:
For the Red Curry Cocktail Sauce: Blend all ingredients until smooth.
For the Matane Shrimp and Avocado: Slice fingerling potatoes crosswise on a mandolin and rinse in cold water. Fry drained potato chips at 275 degrees Fahrenheit until golden. Transfer to paper-towel lined baking sheet and season with Club House French Mediterranean Sea Salt and Club House Piri Piri Seasoning. Mix shrimp, dill, chives, red curry cocktail sauce and Club House Piri Piri Seasoning in a bowl.
For Serving: Place shrimp mixture atop halved avocado and garnish with fried fingerling potato chips and mullet roe.
