While some mix metaphors, Alisha Randell mixes cuisines. To her, there is something pleasurable in finding an unexpected flavor in a classical dish.
By Alisha Randell
These days there are a multitude of cleaver concoctions based on this classic appetizer. The origins of this dish seem to be a little muddled, but according to this site I ran across while trying to gather more information http://foodtimeline.org/foodlobster.html#cocktail it appears to date back to the early 20th century United States. Traditionally this appetizer consists of cooked peeled shrimp served with a spicy ketchup/catsup or tomato based sauce.
I have chosen a salsa based sauce for our cocktail of tomatillo and grape. For a bit of taste-bud tantalizing we through in some French brandy and Cambodian lemongrass curry spice. Cambodian cuisine has a mixed influence of French and Chinese with their curry dishes showing influences from India. So as you can see we are taking quite a cultural culinary tour with this dish…
Along with our shrimp cocktail I served a cheese filled tortilla roll. For my cheese selection I used Midnight Moon, a firm aged goats milk cheese. This is high on my list of favorite cheeses with a smooth mouth feel, hints of salted caramel and prominent nutty brown butter undertones.
Alisha Randell is a former Executive Chef turned Private Chef and Culinary Instructor. She is the Co-Creator/Author of The Ardent Epicure blog “An Ode to the Pleasures of Food”. Growing up with a dad as a culinary guide, whom was as well an executive chef, food and seeing food as an art form has been a lifelong passion and exploration.