Jacques Pépin: Shrimp Pillows

Jacques Pépin makes Shrimp and Scallop Pillows on Boston Lettuce at the 2008 F&W Classic in Aspen.

Jacques Pépin makes Shrimp and Scallop Pillows on Boston Lettuce at the 2008 F&W Classic in Aspen.

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[MUSIC] So I have four shrimp, and what I'm going to do is to cut Leave it only the tail here. I'm gonna cut this in small pieces. We got to put it into the recipe itself. Okay. All the rest of it, the scallop and the shrimp tail, I'm putting it in there. Can you give me some of the sour cream? The sour cream, this will go there. I'm going to put salt, and pepper, and quarter of a cup of sour cream. I'm going to need some more later. So, and that's basically it, you do your imulse with that. Good. Now I have the mousse right here. There you are. Yeah. And those little piece of shroom that I have left. A little bit of chive. You know in the recipe I tell you to take a couple of those and I usually use a rolling pin and I make them larger. Because the one that I use are much thicker than that here. Thank you. The way they're packed and the way they're created they kind of have flour on them so just kinda very gently pull them apart. If they get warm they'll get sticky. That's why keep them in the refrigerator until you're ready to use them. So we put that in the center of it maybe that amount here. It's like a pot sticker that you do in chinese cooking. I'm gonna put a little bit of peanut oil in here. One, two, three, four, Five, six, okay, what you wanna do is to brush them with water. And I'm putting water into the peanut oil as well. Cuz you're gonna steam fry them. That's why they get nice and brown. What you wanna do is present on the outside like that. Make sure that the whole, and that's why you have to put some Water. Water. On top of it. So here the idea, you put that with water and a little bit of peanut oil there. We're going to cover it and it will cook in the Four, five minute. I'm going to hear it when the water kind of disappear, it starts sizzling again. So we remove the lid and brown it, and on each side. You can see it, and you can hear it. It's sizzling. And I can see that the mousse is basically cooked in the center. So now we're going to brown it. Okay. They tend to stick together. That's why we call them but-sticker right? [LAUGH] Yeah. I don't know. Oh boy. Do you want me to season the salad in here and put it out or do you want to? Yeah. What do you think? What are you putting in there? Lemon juice, salt, pepper, olive oil, that's it. Great. You use maybe a little rice wine vinegar, a little bit of soy, you could do that. But this is what we have. I want to open the one just to show that, there you can see you're going to have your mousse here, then inside. I'm gonna place Them here. Yep. Okay. You're gonna arrange those two here, and you put chives on top. See this one doesn't look better on that side, so you hide it underneath. [LAUGH] [UNKNOWN] here we are, the third dish. [APPLAUSE]
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Jacques Pépin: Shrimp Pillows


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