Chefs are pickling, powdering and pulverizing shrimp into inventive dishes.
Shrimp Crackers. Chef Andrew Zimmerman of Sepia in Chicago makes his own version of Asian shrimp crackers. He creates a dough from pureed shrimp, shrimp stock and tapioca starch, then steams and dehydrates it. A quick trip to the deep fryer transforms the dough into puffy, crunchy chips. The finishing touch: a sprinkle of chile-lime salt. sepiachicago.com
Shrimp Croutons. In Tampa, Florida, The Refinery's Greg Baker mixes ground shrimp into sourdough bread, then turns it into crispy croutons. They're dusted with togarashi (Japanese chile powder) and shrimp powder before being tossed into an extra-briny Caesar salad. thetamparefinery.com