This dish was a duo of shrimp, with one preparation traditionally poached and the other preparation of shrimp compressed and prepared sous vide. For the poached shrimp I used 21/25 tail off black tiger shrimp, with a poaching liquid of water, lemon juice, white wine and Old Bay seasoning.  Bring the water just barely to a simmer, when wisps of steam begin rising from the … Continue reading Duo of Shrimp with Horseradish Panna Cotta, Spicy Tomato Gastrique, Savory Cracker, Micro Greens