Name: Crevettes Pétillantes au Concombre et Citron Confit
Prep time: 27 min
Cook time: 28 min
Total time: 55 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 pound large shrimp (peeled and deveined, tails on); 1 large English cucumber (about 12 ounces); 2 cups Coca-Cola; 2 large lemons; 3 tablespoons unsalted butter (cold, cubed); 2 tablespoons extra virgin olive oil; 1 tablespoon white wine vinegar; 2 teaspoons granulated sugar; 1 teaspoon sea salt (divided); 1/2 teaspoon freshly ground black pepper; 2 sprigs fresh thyme; 1 bay leaf; 2 tablespoons fresh chervil or parsley (chopped, for garnish); 1 teaspoon lemon zest

Crevettes Pétillantes au Concombre et Citron Confit

An innovative French haute cuisine dish that playfully combines classic French techniques with unexpected modern elements. Delicate shrimp are poached in a Coca-Cola reduction infused with lemon, served atop cucumber ribbons with a champagne-style gastrique. This dish transforms humble ingredients into an elegant, bistro-meets-molecular-gastronomy experience.

55 min

Medium

4 servings

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Taste Profile

Sweet6/10

Salty4/10

Sour5/10

Umami3/10

Spicy0/10

🥄 Texture

The dish offers a delightful interplay of textures, from the crisp and refreshing cucumber ribbons to the succulent and tender shrimp. The silky Coca-Cola beurre blanc adds a smooth coating that enhances the overall mouthfeel.

👃 Aroma

The aroma profile is complex and inviting, featuring the sweet and caramel-like notes of the Coca-Cola reduction, the citrusy zest from the lemon, and the fresh, herbal undertones of chervil and thyme.

🍷 Pairs Well With

A crisp, dry white wine such as Sauvignon Blanc or a light, citrus-forward Pinot Grigio would complement the dish's sweet and sour notes perfectly.

🥗 Side Dishes

A simple arugula salad dressed with olive oil and lemon, alongside a side of quinoa or jasmine rice, would make for an excellent accompaniment, balancing the dish's richness without overpowering its flavors.

Ingredients(14 items)

11 pound large shrimp (peeled and deveined, tails on)

21 large English cucumber (about 12 ounces)

32 cups Coca-Cola

42 large lemons

53 tablespoons unsalted butter (cold, cubed)

62 tablespoons extra virgin olive oil

71 tablespoon white wine vinegar

82 teaspoons granulated sugar

91 teaspoon sea salt (divided)

101/2 teaspoon freshly ground black pepper

112 sprigs fresh thyme

121 bay leaf

132 tablespoons fresh chervil or parsley (chopped, for garnish)

141 teaspoon lemon zest

Instructions

Prepare the Coca-Cola gastrique: In a medium saucepan, combine 2 cups Coca-Cola, juice of 1 lemon, sugar, and thyme sprigs. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 20-25 minutes until reduced to about 1/2 cup of syrupy consistency. Strain and set aside.

While the reduction cooks, prepare the cucumber: Using a vegetable peeler or mandoline, create long, thin ribbons from the cucumber. Place ribbons in a bowl with 1 tablespoon olive oil, white wine vinegar, 1/4 teaspoon salt, and lemon zest. Toss gently and refrigerate until serving.

Prepare the lemon confit: Cut the remaining lemon into 8 thin wheels, removing seeds. In a small pan, add lemon wheels with 2 tablespoons of the Coca-Cola reduction and cook over low heat for 5 minutes until softened. Set aside.

Season the shrimp with remaining 3/4 teaspoon salt and black pepper. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.

Sear the shrimp for 1-2 minutes per side until they just turn pink and are nearly cooked through. Remove shrimp from pan and set aside.

Deglaze the pan with 1/4 cup of the Coca-Cola reduction, scraping up any browned bits. Add the bay leaf and let bubble for 1 minute.

Reduce heat to low and whisk in the cold butter cubes one at a time, creating a silky beurre blanc-style sauce. Remove bay leaf.

Return shrimp to the pan and gently toss in the sauce for 30 seconds to finish cooking and coat evenly.

To plate: Create a nest of cucumber ribbons on each plate. Arrange 4-5 shrimp on top, drizzle with the Coca-Cola beurre blanc, and garnish with candied lemon wheels and fresh chervil. Serve immediately.