Georgia Roe Shrimp with Fava Beans, Ramps, Shoyu & Little Gem Lettuce

Staplehouse, Atlanta, Ryan Smith - June 2014

For 8 servings

Shoyu meringue:

  • 1 1/4 cups (294ml) shoyu
  • 1.7 oz. (48g) egg white powder
  • 1/2 tsp. (2.5g) xanthan gum
  • 2 1/3 tsps. (10g) granulated sugar
  • 1 tsp. (24g) gelatin, bloomed in cold water
  1. Heat oven to 120°F.

  2. Blend shoyu, egg white powder, xanthan gum, and 1 cup plus 2 Tbsps. (265ml) water in a blender; place mixture in the bowl of stand mixer fitted with whisk; whisk on high speed to soft peaks.

  3. Heat sugar and 2 1/8 tsps. water in small saucepan set over medium-high heat; squeeze water from gelatin; stir gelatin into syrup; cook, stirring, until gelatin dissolves; remove from heat; with motor running, gradually add syrup; beat mixture to firm peaks.

  4. Spread meringue on a baking sheet lined with nonstick baking pad; dehydrate in oven 12 hours; remove from oven; break into small pieces; place in airtight container; reserve.

Shoyu fluid gel:

  • 1 cup (235ml) shoyu
  • 2 tsps. (2g) agar-agar
  1. Bring shoyu and agar-agar to a boil in small saucepan; remove from heat; blend with immersion blender until smooth; pour into hotel pan; cover with plastic wrap; refrigerate until set.

  2. Blend gel with immersion blender until loosened and smooth; pour gel into squeeze bottle; reserve.

Vegetables:

  • 1 Tbsp. (15ml) grapeseed oil
  • 1/2 lb. (227g) ramps, roots removed and cleaned
  • 1 lb. (454g) fava beans, shelled, blanched, and peeled
  • 1/2 cup (117ml) shrimp stock
  • 1 lemon, juiced
  • 2 Tbsps. (28g) unsalted butter
  • 1 Tbsp. (18g) sea salt
  • 2 heads Little Gem lettuce, leaves separated

Heat oil in large sauté pan set over high heat; add ramps; cook, turning occasionally, until lightly colored; add fava beans, stock, lemon juice, butter, and salt; cook, tossing occasionally, until liquid has reduced and vegetables are glazed; add lettuce leaves; cook, tossing, just until warmed through; remove from heat; reserve (keep warm).

Assembly:

  • 24 heads-on Georgia roe shrimp, shelled and deveined
  • 2 Tbsps. (30ml) olive oil
  • 3 Tbsps. (54g) sea salt
  • 2 lemons, juiced
  1. Heat grill to high.

  2. Drizzle shrimp with oil; season; grill shrimp until just cooked through (about 1 minute per side); remove from grill; drizzle with lemon juice; reserve (keep warm).

  3. To serve, place 3 shrimp down center of each plate; arrange small pile of vegetables next to shrimp; squeeze 7 dots of shoyu fluid gel around; garnish with 3 pieces shoyu meringue.

What to drink: Nigel Grüner Veltliner Qualitätswein Trocken Kremstal Freiheit 2012