The shrimp mosaic can be served warm or cold. It is an unusual presentation that works nicely on the bottom of the plate with a pasta or salad built on top of it, much like a chicken paillard. We’ve served it with a chunky avocado salad or tucked underneath a creamy risotto. It also makes for a fine spin on the traditional shrimp cocktail.
Recipe information
Yield
serves 8 as an appetizer
Ingredients
Preparation
Step 1
Cut the shrimp into 1/2-inch (1.25-centimeter) pieces and place them in a bowl. Season with the salt and cayenne, and gently mix with a rubber spatula. Sprinkle the Activa on the shrimp and stir to coat evenly.
Step 2
Place the shrimp in a 10 × 12-inch vacuum-seal bag. 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. When the shrimp are completely flat they will look like a mosaic of shrimp. Place the bag in the refrigerator overnight to allow the transglutaminase to bond the pieces of shrimp.
Step 3
The following day, place the bag in a water bath set at 131°F (55°C) and cook for 20 minutes. Transfer the bag to a large ice bath to rapidly chill the shrimp. When they are cold, cut open the bag and remove the sheet. Lay it on a cutting board and cut into 8 rectangles.
