Chef Joel Harrington gives a twist to the classic shrimp cocktail with this dish. He makes horseradish panna cotta by heating two cups of finely grated horseradish in a quart of heavy cream, adding bloomed gelatin and letting it steep for an hour. He strains it, seasons it with lemon and salt, pours it into molds and lets it chill for four hours. Separately, he simmers peeled, deveined shrimp in a mixture of two parts water to one part orange juice seasoned with salt, pepper, coriander ...
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Contact: Desiree Torres Desiree.Torres@penton.com