Poached Shrimp with 3-Pepper Mix
by Sadie Mae Burns and Anthony Ha (Ha’s Snack Bar)
Ingredients
- 11 oz shrimp (cocktail size), shell on
- 9 g black Kampot pepper, finely ground
- 9 g white Kampot pepper, finely ground
- 9 g red Kampot pepper, finely ground
- 19 g mushroom powder, finely ground
- 16 g salt
- 1 whole lime
- 1 tbsp extra virgin olive oil
- 3 tbsp picked cilantro
Process
- Poach shrimp in well-salted simmering water until just cooked through and opaque (about 3 minutes).
- Peel the shrimp.
- De-vein the shrimp.
- Mix the black, white, and red pepper with the mushroom powder and salt in a bowl — this is Ha's 3 pepper mix.
- Plate up: lay the shrimp out, squeeze the lime over them, season liberally with the pepper mix, drizzle with olive oil, and garnish with cilantro.
