STK Midtown's Shrimp Krispies: grilled shrimp on raw shrimp crisps with lobster bisque, served tableside. Snap, crackle, pop!
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Shrimp Krispies

STK Midtown, New York City, Liran Mezan - November 20th, 2013

Serves 6


  • 12 U10 or U12 shrimp, peeled and deveined
  • 1/2 cup extra-virgin olive oil
  • 1 Tbsp. garlic, chopped
  • 2 Tbsps. basil, chopped
  • 1 tsp. chile flakes
  • salt
  • black pepper, freshly ground
  1. Heat a grill.

  2. Place ingredients in large bowl; cover; marinate 2 to 4 hours; remove from bowl; brush off marinade; season; grill until done; reserve (keep warm).

Shrimp crisps:

  • vegetable oil (for frying)
  • 1 1/2 cups raw shrimp chips (see Chef's Note)
  • Sriracha
  • 12 to 18 oz. lobster bisque
  1. Heat 1 to 2 qts. oil to 300˚F in medium pot.

  2. Break up raw chips in food processor; add chips to oil; fry until puffed but not caramelized; remove; drain on paper towel; reserve.

  3. To serve, place 1/2 tsp. Sriracha in center of each bowl; cover with 1/4 cup shrimp crisps; place 2 shrimp on top of crisps; pour 2 to 3 oz. lobster bisque per bowl, tableside.

Chef's Note: Also known as prawn crackers, shrimp chips are found in Asian grocery stores and come from either China, Vietnam, or Thailand. They are multi-colored and look like transparent plastic disks.