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Categories:Viewed: 24 - Published at: 4 years ago
Ingredients
- 1 piece dried seaweed, like dulse or kombu
- 1/4 pound shucked oysters, with their juice
- 1/2 cup fresh parsley leaves and small stems, roughly chopped
- 1/2 cup plus 2 tablespoons neutral oil (like grapeseed or corn)
- Lemon juice to taste
- Salt
- 3 tablespoons butter
- 1/2 cup coarse dark-rye-bread crumbs
- 8 langoustines or large shrimp, shelled
Method
- Pulverize the seaweed in a coffee grinder and set aside.
- Strain the oysters, reserving their juice; check to make sure there are no bits of shell remaining.
- Put the oysters and parsley in a blender or small food processor and puree, adding 1/2 cup of the oil in a slow, steady stream to form an emulsion.
- Strain if you like (its a nice refinement but not entirely necessary).
- Adjust the consistency as necessary with the oyster juice; it should be creamy, but a dollop should hold its shape.
- Season to taste with lemon juice and a little salt if necessary; keep cold.
- Put 2 tablespoons of the butter in a large skillet over medium heat; when it melts, add the bread crumbs and toast, stirring frequently, until quite dark.
- Season with salt and drain on paper towels.
- Heat a nonstick skillet over high heat until quite hot.
- Add the remaining 2 tablespoons oil and then the shellfish and a sprinkle of salt; cook undisturbed until lightly browned, about 2 minutes.
- Turn, add the remaining 1 tablespoon butter to the pan and cook for less than 10 seconds more; the shrimp will be crisp on one side and cool on the other.
- Remove from the pan and sprinkle with the pulverized seaweed and the bread crumbs and serve with the sauce.
