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One If By Land’s Sauteed Gulf Shrimp with Hearts

By Chef Craig Hopson
(Serves 4)


  • 20 pieces fresh gulf shrimp,
    peeled and de-veined
  • 1 bunch baby carrots, tops
    removed and peeled
  • ½ pound fresh hearts of palm,
    cut into rounds ¼ inch thick
  • 3 egg yolks
  • ¼ cup lime Juice
  • 1 cup lime oil (see recipe
  • 20 leaves of cilantro

To make the sabayon:
Add the egg yolks and the lime
juice to a metal mixing bowl.  Whisk over a pot of boiling
water until the mixture begins to thicken and is light and foamy.  Remove from the heat and incorporate
the lime oil very slowly, whisking constantly.  Heat a 10 inch sauté pan
over medium heat and add 2 tbsp olive oil.  Add the carrots, season with
salt, reduce the heat and cook slowly until tender.  Remove and then add the hearts
of palm to the pan, proceed as for the carrots

To Finish:
Heat the same sauté pan over
medium heat with 2 tbsp olive oil.  Season the shrimp with salt,
slowly cook the shrimp on all sides until just cooked.  Spoon the sabayon in a randomly
onto the plate.  Spoon the carrot sauce in the
same fashion.  Arrange the carrots and the
hearts of palm on to plates and then the shrimp.  Garnish with the cilantro leaves

Carrot Sauce

  • 1 /2 cup Carrot Juice
  • ¼ tspCorn starch
  • 1 piece Lime leaf
  • 1 tsp Lime juice
  • ¼ tsp Sugar
  • ¼ tsp Salt
  • 1 tbsp Vegetable Oil

Bring the carrot juice to the
boil with the crushed lime leaf.  Allow to reduce slightly, remove
the leaf and transfer to a blender.  With the motor running add
the cornstarch and then the oil very slowly.  Add the remaining ingredients
and cool.

Lime oil

  • ½ cup Vegetable oil
  • 5 pieces Lime leaves
  • 1 inch piece Ginger

Roughly chop the lime leaves
and ginger and add to the oil.  Place in a pot and warm but
do not boil, keep warm for 20 minutes and strain, cool.

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