It was only a matter of time before I would leap from crab spheres to those made of shrimp. The shrimp are bound with one percent Activa RM and then set in silicone sphere molds. We vacuum seal and then cook the shrimp in these molds to retain the perfectly round presentation of the shrimp. Here we paired the shrimp with a minced jelly made from grapefruit-yogurt consomme. A few shards of zucchini crisps added texture and vegetal notes to the dish. An accent of cranberry molasses acts to highlight the dish and add bright acidic notes to the sweet, briny flavor of the shrimp. It’s a playful spring dish in both spirit and flavor.
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