Shrimp Segnette

• Use heads and shells on fresh 9/12 count shrimp for our dish (3 Cappelletti, 4 Shrimp per serving portion).
• 6.5 oz 00 Flour
• 2.5 oz Durum Flour
• 9 Yolks
• 1 tbs Olive Oil
• 2 tbs Cold Water
• 1 head Cauliflower
• 1/2 cup Chopped Shallot
• 1 tbs Chopped Garlic
• 1.5 tbs Vadauvan (see below)
• 1 cup Marscapone
• Meyer Lemon Zest (2 Lemons)
• 3 tbs Honey
• 1/2 cup White Wine
• 30 g Fenugreek
• 100 g Cumin
• 20 g Green Cardamom
• 50 g Garlic Powder
• 40 g Turmeric
• 20 g Nutmeg
• 50 g Red Pepper Flakes
• 6 g Clove
• 100 g Sugar
• All heads and shells from fresh shrimp minus what is needed for shrimp oil
• 1 cup Diced Carrot
• 1 cup Diced Celery
• 1 cup Diced Fennel
• 1.5 cups Diced Onion
• 1/3 cup Diced Ginger
• 1 tbs Tomato Paste
• 2-3 Bay Leaves
• 1 cup White Wine
• Water
• 6-7 Fresh Egg Whites
• 1/2 cup Minced Leek Greens
• 1/4 cup Minced Carrot
• 1 cup Minced Raw Shrimp Meat
• 2 cups Shrimp Head and Shells
• 3/4 cup Blended Oil
• 1 Bay Leaf
• 1 cup Paprika Powder
• 1/2 cup Salt
• 1/2 cup Granulated Garlic
• 1/2 cup Chili Powder
• 1/4 cup Powdered Onion
• 1/4 cup Cayenne
• 1/4 cup White Sugar
• 1/4 cup White Pepper
• Beech Mushrooms
• Shaved Watermelon Radish
• Fennel Fronds
• Micro Flowers/Greens

1. Sweat the shallot and garlic in 1 tablespoon of olive oil. Add the chopped cauliflower and vadauvan. Continue to cook until the vadauvan becomes very aromatic, glace with white wine, and reduce until gone. Add just enough water to cover and cook until all the water has evaporated and the cauliflower is soft. Whip the mascarpone and hold in the fridge. Blend the cauliflower mixture until completely smooth. Season the mixture with salt and Meyer lemon zest, add the honey and cool. Once cooled, fold the cauliflower mixture into the whipped mascarpone.
2. Heat 2 tbs oil in a large pot. Add the shrimp shells and cook until red and fragrant. Add the vegetables and sweat until soft. Add tomato paste and mix to coat evenly. Deglaze with 1 cup white wine and reduce by half. Add water to cover and let simmer for approximately 35-45 min. Cool down immediately.
3. Whip egg whites to soft peaks and fold in vegetables and shrimp meat. Add this mixture to the (room temperature) shrimp stock on the stove. Turn heat to medium high and whisk well for 30 seconds. Let stock heat up very slow, being careful not to let it boil. Gently scrape the bottom of the pot with a rubber spatula to make sure nothing scorches. Once the raft forms on top of the stock, lower the heat to a low simmer and let clarify for 35-40 min. Make a hole in the raft just large enough to fit a ladle. Strain off the consomme through a chinois lined with cheese cloth.
4. Place Vadouvan Curry Spice ingredients into spice grinder and pass to a chinois. Clean and devein shrimp. Season the shrimp with Cajun Spice.
5. Cook pasta in boiling salt water until al dente and place into part of the hot shrimp consomme. Sear shrimp in hot olive oil until golden brown, then turn over and pull from heat so they do not overcook. Heat beech mushrooms also in part of the hot shrimp consume. Place cappelletti pasta and seared shrimp onto your plate, garnish with the beech mushrooms, shaved watermelon radish, micro flowers/greens and fennel fronds. Then pour your hot shrimp consume into your plate and finish with the shrimp oil.

shrimp, flour, durum flour, yolks, olive oil, water, cauliflower, shallot, garlic, marscapone, lemon zest, honey, white wine, cumin, green cardamom, garlic, turmeric, nutmeg, red pepper, clove, sugar, shrimp, carrot, celery, fennel, onion, ginger, tomato, bay leaves, white wine, water, egg whites, carrot, shrimp, shrimp, blended oil, bay leaf, paprika powder, salt, garlic, chili powder, onion, cayenne, white sugar, white pepper, mushrooms, fennel, flowers

Taken from www.epicurious.com/recipes/food/views/shrimp-segnette (may not work)