Crispy Shrimp in Kataifi Crust
Joël Robuchon was inspired to create this dish after tasting a Vietnamese recipe for shrimp coated with soft vermicelli. "But I'm much more into Mediterranean flavors at the moment," he says. He also wanted a crispy crust, so instead of vermicelli he uses kataifi dough, a Middle Eastern pastry that resembles shredded phyllo. More Shrimp Recipes
The sauce can be refrigerated overnight then brought to room temperature before serving.
Kataifi dough is available at Middle Eastern shops or Kalustyan's (800-352-3451; kalustyans.com).
The delicate crunch of the crust here balances the rich sweetness of the shrimp. The elegance of a good Chardonnay from France's Maconnais region will do the same.