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Watching Raz Cook: Smoky Rock Shrimp with Avocado Mousse

Whitney
For Raz's birthday, I wanted to get him something different - something he didn't ask for and wouldn't necessarily expect.

So I did a little research and I got him the best gift ever - A Kitchen Box. I'll do a full write up on them eventually (in the meantime, to see everything they've sent us, follow @strongwhit on Instagram). They are AMAZING. I'd like to say I single-handedly forced them to create an Instagram account by tweeting my aggressive fandom, but I'm probably not the only one. They really are that cool.

Aside from all the goodness they send in each box, AKB included two recipes in Raz's first. The following is one (came on a letterpress recipe card - I'm telling you, so legit), and it was crazy bomb. We ate it off of the chef-status tasting spoons they sent, too. Made us feel very Chopped.

Smoky Rock Shrimp with Avocado Mousse
Yields 25

Ingredients
  • 1 1/2 pounds rock shrimp (we used Costco seafood roadshow prawns)
  • 2 tsp pimenton (smoked Spanish Paprika)
  • 1/2 tsp kosher salt 
  • 3 large cloves garlic, grated using a Microplane zester
  • 3 Tsbsp extra-virgin olive oil, divided (plus a little extra for drizzle)
  • 1 cup dry sherry
  • 1 large shallot, thinly sliced
  • 1/2 large or 1 small avocado, pitted and peeled
  • 2 Tbsp heavy cream, milk or water (we used half and half)
  • Juice of 1/2 lemon
  • 1/4 tsp kosher salt
  • 1 Tbsp unsalted butter
  • Shaved or thinly sliced black radish (we used red onion)
  • Shaved or thinly sliced jalapeno
  • Nigella seeds (provided in our A Kitchen Box)
  • Maldon sea salt (provided in our A Kitchen Box)
Directions, by Sarah Ashley Schlear
  1. Combine shrimp, pimenton, salt, garlic and one Tbsp olive oil in bowl. Cover and refrigerate.
  2. Meanwhile, combine sherry and shallot in small saucepan over medium heat. Boil until reduced to 1/4 cup, about 15-20 minutes. Strain and set aside.
  3. Combine avocado, heavy cream, lemon juice and salt in high-speed blender. Puree until smooth. Add more liquid as needed if mousse is too thick.
  4. Remove shrimp from refrigerator. Heat large skillet over medium-high heat. Add butter and remaining olive oil to pan and give it a swirl. Add shrimp, cook for one minute. Stir in reduced sherry until shrimp are coated and cooked through. Remove from heat and transfer shrimp to bowl.
  5. To plate, spoon approximately one heaping teaspoon of avocado mousse onto serving spoon. Top with rock shrimp. Decoratively place radish and jalapeno slices in avocado mousse around rock shrimp.
  6. Drizzle with olive oil and sprinkle with nigella seed and sea salt to taste.  
  7. Taste a finished spoonful for yourself to check the flavor balance. Adjust jalapeno and seasoning as needed. 
They look almost as delicious as they actually were - which is fantastically delicious. I can't look at this picture very long because it just makes me drool in my mouth. 
A Kitchen Box is seriously where it's at. We won't be looking back.