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 seeds and ancho chiles. Once it’s three quarters of the way cooked, he moves the shrimp to his walk-in, because the shrimp will finish cooking as it chills.
Meanwhile, Harrington roughly chops Roma tomatoes, white onion and garlic, and tosses them in olive oil, ancho chile powder and sherry vinegar. Then he roasts the mixture on a parchment-lined sheet tray for about half an hour, until it’s charred. He purees that mixture with olive oil, sherry vinegar, brown sugar, dark chile powder, salt, pepper and lemon juice. He chills that mixture.
At service he seasons the shrimp with smoked paprika and salt, and plates it with the panna cotta and roasted tomato purée. He garnishes it with sliced avocado, micro celery and shaved radish, plus a roasted tomato that is dressed with ancho chile powder, olive oil and lemon zest.
The dish is $18.
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