SHRIMP MARTINI WITH ROBUCHON MASHED POTATOES

SHRIMP MARTINI with ROBUCHON MASHED POTATOES image

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 6

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2 pound(s) (1 kg.) yukon gold potatoes, washed and scrubbed
1 tablespoon(s) coarse sea salt per liter (4 cups) of water
18 tablespoon(s) (2 sticks + 2 tbsp.) cold butter, cut into tablespoon-sized pieces
1 cup(s) whole milk, warmed
ground himalayan sea salt, to taste
24 large shrimp, deveined, peeled leaving the tails on and poached

Steps:

In a large pot, add unpeeled potatoes and cover with cold water up to 2-inches above. Add coarse sea salt and bring it to a boil. Cook until tender, about 25 minutes.
Drain them well and peel them while they're still hot. Pass them through a potato ricer or a food mill into the same pot they were boiled in earlier.
Place the pot back on the burner and set the heat on low.
Meanwhile, in a small saucepan, add a drop of water which will prevent the milk from boiling over. Pour in the milk and warm it up on medium heat.
Add 4 tablespoons of butter at a time to the potatoes and stir until almost incorporated before adding some more, stirring very well between each addition.
Using a whisk, combine the liquid into the mixture and continue doing this until all incorporated. Season with salt and whisk to blend.
To serve, spoon the mashed potatoes into martini glasses and place 6 cold poached shrimp evenly around the glass.
To view this recipe on YouTube, click on this link >>>> https://youtu.be/gtTCwM2N2xU