Grilled Shrimp Tartine with a Sambal Lime Cream

Chef Justin Companation

Shrimp tartine
Sambal lime butter sauce
Coriander vinaigrette
Crispy shallots:
Green onion
Sambal lime butter sauce:
1/4 cup sambal
1 cup cream
2 oz lime juice
Reduce by half
1# butter
Salt and pepper
Coriander vinaigrette:
15 g coriander
130 g champagne vinagrette
44 g shallot
0.5 g xanthan
1 bunch cilantro
10 g garlic
447 g blended oil


Shrimp Tartine:
Cut 1/2 inch slices of sourdough bread brush with melted butter and grill till golden brown.  Coat shrimp in a light drizzle of olive oil and dust with salt and pepper then grill till shrimp is cooked through.  Place shrimp on top of toast (3-5 shrimp) then ladle cream sauce over shrimp (2-3 oz.)  Add a few dollops of vinaigrette then top with crispy shallots and cilantro.
Sambal lime butter sauce:
Put sambal lime juice and cream into the sauce pan and reduce by 1/2 -3/4, then add butter a spoonful at a time while whisking.  Add salt and pepper to taste.
Coriander vinaigrette
Blend together all ingredients except oil, minced shallot, and chopped cilantro.  Slowly add oil till smooth vinaigrette is emulsified together.  Then fold in shallots and cilantro.

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