Shrimp Martini Recipe with chef Robuchon Mashed Potatoes
Elegant, classy and absolutely amazing, this Shrimp Martini with Robuchon Mashed Potatoes is an original way to serve shrimp cocktail!
Ingredients
- 2 lbs. (1 kg.) Yukon Gold potatoes, washed and scrubbed
- 1 tbsp. coarse sea salt per liter (4 cups) of water
- 18 tbsp. (2 sticks + 2 tbsp.) cold butter, cut into tablespoon-sized pieces tips & tricks
- 1 cup whole milk, warmed Footnote
- ground Himalayan sea salt, to taste
- 24 large shrimp, deveined, peeled leaving the tails on and poached tips & tricks
Directions
- In a large pot, add unpeeled potatoes and cover with cold water up to 2-inches above. Add coarse sea salt and bring it to a boil. Cook until tender, about 25 minutes.
- Drain them well and peel them while they’re still hot. Pass them through a potato ricer or a food mill into the same pot they were boiled in earlier.
- Place the pot back on the burner and set the heat on low.
- Meanwhile, in a small saucepan, add a drop of water which will prevent the milk from boiling over. Pour in the milk and warm it up on medium heat.
- Add 4 tablespoons of butter at a time to the potatoes and stir until almost incorporated before adding some more, stirring very well between each addition.
- Using a whisk, combine the liquid into the mixture and continue doing this until all incorporated. Season with salt and whisk to blend.
- To serve, spoon the mashed potatoes into martini glasses and place 6 cold poached shrimp evenly around the glass.
Notes
Footnote: To prevent the milk from boiling over, add a drop of water to the saucepan