For French mother’s day – Sauté shrimps with cardamom and blackberry coulis
Pour la fête des mères – Crevettes sautées à la cardamome et au coulis de mûres
I have felt the whole day as if today was Sunday…what a “tête en l’air” (head in the air) that would translate into air-headed, I do not have that particular reputation but today it really felt like a Sunday to me, the energy in the streets, the pace, just the overall feeling did not seem like the beginning of the week. Three day weekends are so rare in the US, that when it happens, you get confused.
Yesterday was Mother’s day in France and this would have been the type of dish I would have prepared my mom, she would have been intrigued and skeptical to see a blackberry next to a shrimp, but I’m quite sure she would have loved the flavor.
Even though French cuisine does not often traditionally combines sweet and savory flavors, there are indeed many recipes that do combine fruits in savory dishes. Some fruits such as berries are combined with game, I do like to associate them to seafood once in a while, you know for those particular days when you have one of those cravings…
Now when you look at the title, that might seem odd to you, shrimps and blackberries, well if you decide you ever want to try it out, you will definitely realize that the flavors are matching in a very harmonious symphony and this dish is something has a refined and subtle touch to it.
I love those types of quick dishes that look like they have been taking forever to prepare…this dish fits the express category and is a perfect choice when you want to impress your guests with a chic touch.
For a long time, I have been reluctant to add sugar to some savory dishes, just because I had a more traditional culinary background where sugar was an ingredients mainly used in desserts. I love berries of all kinds, and the first time I saw blackberries in the US, I was amazed by their huge size, they are just BIG (like everything else in the US)…nonetheless delicious. Now I only buy the big kinds, if they’re small I don’t even look at them!
Ingredients for 4 (20 shrimps)
- 20 large shrimps, peeled and deveined
- 5.29 oz (or 150 g) blackberries
- 5 cardamom pods, seeds removed and crushed
- Szechuan pepper
- Fleur de sel
- 0.88 oz (or 25 g) balsamic vinegar
- 0.70 oz (or 20 g) salted butter
- 0.70 oz (or 20 g) sugar
- 3/8 cups (or 50 cl) water
- mint leaves, finely chopped
Dissolve sugar with water and bring to a boil. Add blackberries, stir carefully, remove from the stove and blend the mixture with a immersion blender. Pass the coulis through a sieve to remove the seeds. Keep aside.
Crush cardamom seeds (the seeds inside the pods) with a mortar and set aside. When the
In a pan, saute shrimps in butter, add salt and Szechuan pepper, then add cardamom seeds. Remove shrimps from the pan, and keep them warm. Deglaze pan with vinegar, and reduce to a half. Add blackberry coulis and let it reduce for 1 or 2 minutes.
Place some coulis in a plate, add shrimps in the middle, and sprinkle with mint.
This entry was posted by silvia on June 1, 2010 at 5:05 am, and is filed under Express - Less than 30 minutes, Fish/Seafood. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- Polenta cakes with raisin and rum, braised pineapple and pineapple tartare with lime and mint
- East-West – Zucchini and daikon carpaccio with roasted tomatoes and tarrragon coulis
- Quick and simple – Yams tartine with greens, sardines and radishes, lemon-herb pesto
- Octopus stew with cannellini bean purée, herb oil
- Shrimp and spinach bastilla
- Beet carpaccio with raspberries and raspberry vinegar dressing, goat yogurt herb sauce
- Celery root purée, braised fennel and scallop with mango vinegar glaze
- A different kind of bourride – Bourride of monkfish, clams and shrimps
- Grilled octopus, fennel and fava bean saute, roasted pepper salsa, mixed herb salsa
- Edamame and mung bean fettucine with cabbage, peas and shrimps
I seldom combine fruit and savory when cooking, but this is s a very sophisticated composition. I am really intrigued by the fruit, shellfish,mint, szechuan pepper and cardamom coming together! It looks beautiful as your creations always do and I am sure your mum would’ve enjoyed this
Indeed an unconventional combo. I love blackberries! They have this tart flavor no matter how ripe they are. Well at least here in Lebanon! I have been eating mostly starchy food the last couple of days because I have been sick, that dish sounds soooooooo good now!
I’m so sorry you can’t celebrate it with your mom. You could always give her a call and kiss over the phone! She’s a happy mommy! I’m sure she’ll be so happy to enjoy this if she’s here with you. Btw, this shrimps dish look really yummy. Hope you’ll have a wonderful day!
Beautiful ingredients and no, I would not have thought to put them together. But then, that’s what I come to you for – I love that you are always pushing the boundaries!
adding cardamome is a great idea !! Bravo
Pierre de Paris
Well there you did it again, I use to love picking blackberries in upstate ny as a kid, and they are one of my favorite fruit pies, I can sit here and only imagine the fabulous taste on these shrimps with a hint of that blackberry wonderful wonderous flavors that just soothe the soul….wow this is awesome~ gorgeous as usual!~
I can totally imagine these flavors going well together, I’d love to try it!
Lucky mom! What a lovely way to add depth to already tasty shrimp.
This looks absolutely decadent! I love it and can’t wait to try it!
Quelle combinaison! Je suis sûre que ça doit être délicieux, mais ça pique ma curiosité (lire ici: il va falloir que j’essaie cette recette!)…
This dish looks soooooo delicious, yummy, can’t wait to try it. thank you
You always make the most incredible food. Beautiful!
I actually love the combination of fruit with savory dishes. Whether it’s a fig reduction, or a beet reduction. Wonderful presentation, bright colors.
Great combination of ingredients, cardamom, Szechuan peppers, fleur de sel.
Very creative & smart dish.
Such a pretty, rich colored sauce on the plate! This combination would also be excellent served chilled with salad greens. Beautiful as always
Oh I love these, I have always loved fresh fruit pairings with seafood. And love the choice of spices. Looks amazing:)
A beautiful combination of ingredients, an intriguing recipe with beautiful photographs, very creative and a dish I would like to try, thanks for sharing.
What a great use of ingredients. I love the addition of Sezchuan peppers in this dish.
Ouah, il love it!
And particulary the blackberry coulis…
Tkanks for the reciepe!
Those shrimps are so delicious. I like the pairing of fruit and seafood it makes it lite and refreshing.
how fancy…..lovely presentation and all these flavors…..yum!!!
How Beautiful! I often add fruit to balance savory items–this looks perfect. The cardamom is also a nice touch!
This sounds amazing. I really love when people combine sweet and savory flavors, and it sounds like you really aced that combination. Plus the colors are really beautiful, and it makes for a stunning presentation!
Your mother would be so proud of you and she sure would love this dish! Have seen a couple shrimp recipes around today and I had shrimps yesterday and today. how funny! I would trust you on combining sweet and savory flavors because this looks just fantastic!
Hey Silvia, these are beautiful and sound so good with the tartness of the blackberries. To me, shrimp is the best seafood, and I wouldn’t mind any sweet and savory dish with a touch of sugar. I’m sure the balance is perfect if you made it. Happy French Mother’s Day, Silvia! Stella
Wow, what an elegant way to serve shrimp…looks delicious…love your presentation
Beautifully done, love the cardamom in there.
that is some lovely combinations that i never thought of. Happy frenchy mum day
What a refreshing change of flavours! This recipe and hte following one – the mache salad – are incredible! (I keep missing your new posts as I never get to my readers in time – I woudl love it if you would install a subscribe by e-mail plug in). I really appreciate the timliness of both recipes as it is a company weekend coming up. However, it is very difficult to find any mache in Edmonton… but, if I get to the market really early Saturday, I should be lucky!
D’abord j’adore tes photos: elles mettent vraiment l’assiette en valeur; ensuite, c’est vrai que les blogs en France sont pleins de billets concernant la fête des mères!
Ton idée est épatante; les crevettes sont assez fades et on peut les associer avec des fruits comme tu as fait; j’aimerais bien y goûter! la prochaine fois que j’achète des mûres j’essayerai de ne pas toutes les manger d’un seul coup et d’en réserver pour tes crevettes. Au fait, tu es célibataire? tu es sur Facebook?
Happy French Mother’s Day! I’m sure your mom would have been very happy to eat such a lovely dish. It looks beautiful!
This is so novel to me, but given a moment to think, it completely makes sense! I just love how it looks, and I can not wait to try this. I can just imagine how beautifully balanced the flavors are!
This dish looks absolutely splendid and just so tastefully inviting…..just beautiful!!