Shrimp Confit Open Sandwich - Made Bisque Jelly Too and It's a Real Restaurant-Quality Dish

Steps

1. 1

   Put chopped green onion whites, crushed garlic, grapeseed oil, and thyme into a pot and simmer over medium heat for 5 minutes to create an aromatic confit oil

2. 2

   Clean the shrimp and separate the meat from the shells

3. 3

   Add the shrimp meat to the confit oil, cook gently, then pass through a strainer

4. 4

   Mix the strained ingredients with bisque jelly and minced green onion greens to complete the confit shrimp

5. 5

   Bloom the gelatin sheets in ice water ahead of time

6. 6

   Heat confit oil in a pot and sear the shrimp heads on both sides until golden to extract the flavor

7. 7

   Add the shrimp shells and sauté, then add tomato sauce, water, thyme, and garlic stems; simmer over medium heat for 15 minutes and strain

8. 8

   Add the bloomed gelatin, season with salt, strain through a fine-mesh sieve to complete the bisque jelly

9. 9

   Heat a pan with confit oil and toast the burger bun until golden

10. 10

    Top the toasted burger bun with confit shrimp, bisque jelly, mayonnaise, dill, and lime zest to finish