STK Midtown, New York City, Liran Mezan - November 20th, 2013
- 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
- black pepper, freshly ground
Heat a grill.
Place ingredients in large bowl; cover; marinate 2 to 4 hours; remove from bowl; brush off marinade; season; grill until done; reserve (keep warm).
- vegetable oil (for frying)
- 1 1/2 cups raw shrimp chips (see Chef's Note)
- 12 to 18 oz. lobster bisque
Heat 1 to 2 qts. oil to 300˚F in medium pot.
Break up raw chips in food processor; add chips to oil; fry until puffed but not caramelized; remove; drain on paper towel; reserve.
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.