Pensacola, Florida
Monday June 25th 2018


Summer Eats: Terrine of Gulf Shrimp

Terrine of Gulf Shrimp and Cole Slaw, Pickled Aspic, Wasabi Tobiko, Spicy Mustard and Hot Pickled Banana Peppers
by Chef Blake Rushing

Serves 8

Terrine Ingredients:
1.5 lbs Gulf shrimp 21/25s
1 lbs shredded cole slaw
½ cup white vinegar
½ cup olive oil
2 tbsp. salt
½ cup sugar
2 tbsp. mustard seed
1 tbsp. ground pepper
½ tbsp. celery seed
14 grams (or two Knox packets) of gelatin

Garnish Ingredients:
2 oz. wasabi tobiko
4 banana peppers
¼ cup sugar
¼ cup white vinegar
½ cup water
1 small red chili
Zatarain’s spicy mustard

•The night before, mix 1 lbs. shredded cole slaw mix, ½ cup white vinegar, ½ cup olive oil, 2 tbsp. salt, ½ cup sugar, 2 tbsp mustard seed, 1 tbsp. ground pepper, and ½ tbsp. celery seed together and refrigerate. Stir after one hour and again the next day.
•In the morning preheat oven to 325F. Toss shrimp in a little olive oil and salt and cook for 10 minutes or until pink all the way through. Remember shrimp are delicate and will carry over cook once out of the oven.
•Strain the coleslaw liquid into a bowl and add the 14 grams of gelatin.  In cold liquid gelatin will bloom. This process of blooming is what allows the gelatin to melt when heated.  After five minutes, place on medium heat in sauce pan and stir until dissolved. Do not boil. Boiling and acidity can inhibit gelatin from firming up. Set aside at room temperature.
•If you have a terrine mold, use it.  Otherwise two pound cake pans will work, or any pan you have two of the same size of.  A terrine can be in any shape you want that you can slice.  Grab your plastic wrap and roll out a strip on your counter, slide over it with a kitchen towel and repeat the process twice so you have three layers with no air bubbles. •Line this into one of your molds.
•Mix your coleslaw, shrimp, and liquid set with gelatin, which is now called Aspic together in a bowl.  Aspic is a classic term that is basically liquid that matches the flavors of your terrine, set with gelatin or collagen, which is naturally released from bones when you make a stock.  This liquid binds all your ingredients together once cold so your terrine holds strong when you slice it.
•Press the mixture into your plastic lined pan, making sure to get all air bubbles out. You may have a little left over, but only fill pan to the top edge and not above.  Wrap the plastic that is overhanging the pan over the mix and place other pan on top.  Place on to plate or tray and place in fridge.  Take a couple of heavy jars or anything that ways around five pounds and place on top to press.  This will push out extra aspic and air bubbles, so you have a tight terrine.
•Let press 6 hours.
While pressing, add ¼ cup sugar, ¼ cup white vinegar, ½ cup water, 1 small red chili to a sauce pan and bring to boil. Slice banana peppers and leave seeds in.  Pour hot mixture over peppers and refrigerate.
•Remove terrine from fridge and gently pull on plastic wrap until it releases. Leave plastic wrapped around and cut 1 inch slices with a serrated knife, then remove plastic from the sliced piece.
•To assemble, squeeze three spots of mustard on each plate and drag a spoon through each in a straight line. Using a spatula, place a terrine slice on each plate.  Garnish with pickled peppers and tobiko and serve cold.