Shrimp Mosaic

• 350 grams 2125 shrimp, peeled
• 4.5 grams fine sea salt
• 0.25 gram cayenne pepper
• 3.54 grams Activa RM (1 percent) (see Sources, page 309)

1. Cut the shrimp into 1/2-inch (1.25-centimeter) pieces and place them in a bowl.
2. Season with the salt and cayenne, and gently mix with a rubber spatula.
3. Sprinkle the Activa on the shrimp and stir to coat evenly.
4. Place the shrimp in a 10 x 12-inch vacuum-seal bag.
5. Vacuum the air out of the bag, then use a meat mallet to flatten the shrimp evenly and cover the interior of the bag with a uniform sheet of shrimp.
6. When the shrimp are completely flat they will look like a mosaic of shrimp.
7. Place the bag in the refrigerator overnight to allow the transglutaminase to bond the pieces of shrimp.
8. The following day, place the bag in a water bath set at 131F (55C) and cook for 20 minutes.
9. Transfer the bag to a large ice bath to rapidly chill the shrimp.
10. When they are cold, cut open the bag and remove the sheet.
11. Lay it on a cutting board and cut into 8 rectangles.

shrimp, salt, cayenne pepper, percent

Taken from www.epicurious.com/recipes/food/views/shrimp-mosaic-374206 (may not work)