Bite with Belkys: Grilled Tiger Shrimps

The Chef: Porvin Gama
The Ship: The Carnival Destiny
The Dish: Grilled Tiger Shrimps

Ingredients for leek and potato tartar:

1 Tbs. of unsalted butter
2 cloves of garlic, minced
1/2 a red onion, chopped
1 lb. of red skin potatoes, diced in cubes and blanched
1 lb. of white skin potatoes, diced in cubes and blanched
salt, to taste
white pepper, to taste
1 tsp. of fresh parsley, chopped
1 stalk of leeks, sliced
1/2 cup of chicken stock
1/2 cup of heavy cream
1 Tbs. od sour cream
1 tsp. of mustard
ground black pepper, to taste

Method of Preparation:

-Begin by melting butter in a hot pan. Then, sauté garlic and red onions.

-Next, add red and white blanched potatoes, a pinch of salt, white pepper and parsley. Toss this all together and set it to the side.

-Now, cook the leeks in melted butter. Once the leeks are translucent, pour in chicken stock and let it reduce on low heat.

-Then, pour in white wine and let it reduce again. Next, add heavy cream and reduce further.

-Remove the pan from the heat and add sour cream and mustard. Lastly, toss in the potatoes and season with salt and black pepper.

Ingredients for grilled tiger shrimps:

16 large (U12) tiger shrimps, peeled and cleaned with tail on
1 Tbs. of extra virgin olive oil
salt and pepper, to taste
1 Tbs. of lemon and ginger oil
1 tsp. of finely chopped fresh herbs (chives, parsley, tarragon)

Method of Preparation:

-Start by seasoning the shrimps with salt and black pepper.

-Then, drizzle a little olive oil on a grill and cook the shrimp.

-Next, prepare a sauce. Combine a lemon and ginger oil with chives, parsley and tarragon. Then, mix the sauce with the cooked shrimps.

To Plate:

Begin with the leek and potatoes. Then, add marinara sauce, grilled shrimps, green peas, a little basil infused oil and cauliflower. You can garnish with watercress and yellow pepper.

Serving Suggestion: Sauvignon Blanc

Serves: 4

FOR MORE INFORMATION:

Carnival Cruise Lines
www.carnival.com