Created near the ports of Montreal comes a catch of an appetizer, from Chef Jeremie Falissard of the Barroco Group, that you’ll want to reel onto your menu ASAP! With McCormick® Culinary Mediterranean Fine Grind Sea Salt and chile and lime spice-seasoned potatoes mixed with matane shrimp, dill, chives and red curry cocktail sauce, this dish is served atop halved avocado and then garnished with mullet roe and fried fingerling potato chips.
Matane Shrimp & Avocado | Serves 4
4 oz Matane Shrimp, pre-cooked
1 each Avocado, halved, pitted
1 tbsp Dill, fresh, picked, chopped
2 tbsps Chives, fresh, chopped
2 tsps Tajin seasoning
2 tbsps Red Curry Cocktail Sauce, (see recipe below)
1/2 cup Fingerling Potato Chips, (see instructions below)
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