Ingredients Jump to Instructions ↓

  1. 1 Ripe papya, peeled, diced

  2. 1 Lime zest and juice

  3. 1 t Red onion minced

  4. 1 t Fresh cilantro, chopped

  5. 1/2 t Coarse ground black pepper

  6. 84 Raw headless Mexican shrimp,

  7. -peeled and deveined 4 Red bell peppers, roasted

  8. -and peeled 3 c Hot water

  9. 6 Earl Grey tea bags

  10. 60 Asparagus spears,

  11. 2" long

  12. 2 Oranges, zest and juice

  13. 6 oz Olive oil

  14. 2 T Ginger root, minced

  15. 2 T Shallots, minced

  16. 5 c Court bouillon

  17. 3 c Couscous

  18. 1 oz Olive oil

  19. 1" wide and reserve for service. Steep the Earl Grey tea bags in hot water and allow the flavor to extract until time for deglazing. Prepare asparagus, oranges, ginger root and shallots. Bring court bouillon to boil. Add couscous and olive oil. Cover and remove from heat. In

  20. 2 12" saute pans heat olive oil. Saute the ginger, shallots and shrimp together. Sear shrimp

  21. 2 minutes and turn over. Add asparagus and roasted pepper. Deglaze with the Earl Grey tea, add the orange zest and juice; reduce for 2 minutes. Place a timbale mold of couscous at top of entree plate. Place a melange of shrimp, asparagus and red pepper around base of plate and baste with tea sauce. Accompany with a tablespoon of papaya salsa next to the couscous. Serve immediately.


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