Poached Shrimp being plated.

Poached Shrimp with 3-Pepper Mix

by Sadie Mae Burns and Anthony Ha (Ha’s Snack Bar)

Ingredients

2lb shrimp (preferably shrimp cocktail size)
28g black kampot pepper (finely ground)
28g white kampot pepper (finely ground)
28g red kampot pepper (finely ground)
56g mushroom powder (finely ground)
48g salt
2 whole limes
4 tablespoons extra virgin olive oil
½ cup picked cilantro

Process

Poach shrimp
Peel shrimp
De-vein shrimp
Mix all dry mix ingredients in a bowl

PLATE UP

Lay shrimp on plate, squeeze 2 limes, liberally season shrimp with Ha’s 3 pepper mix, drizzle olive oil and garnish with cilantro.

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