Shrimp cocktail with a twist

Shrimp cocktail with a twist

Charlie Palmer Steak, The Joule hotel, Dallas

Chef Joel Harrington gives a twist to the classic shrimp cocktail with this dish.

He makes horseradish panna cotta by heating two cups of finely grated horseradish in a quart of heavy cream, adding bloomed gelatin and letting it steep for an hour. He strains it, seasons it with lemon and salt, pours it into molds and lets it chill for four hours.

Separately, he simmers peeled, deveined shrimp in a mixture of two parts water to one part orange juice seasoned with salt,

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.