Shrimp Pane on Watercress

| September 17, 2011

Episode 110: Easy and Elegant Seafood
Recipe: Shrimp Pane on Watercress

For this recipe, the tails of all the shelled shrimp, plus a few whole ones, are transformed into a mousse. For each serving, four shrimp are coated with puree and the resulting “patties” are breaded (pané means “breaded”), sautéed in oil with a dash of butter, and served on a watercress salad.

Shrimp Pané on Watercress

Serves 4

20 extra-large shrimp (16–20 per pound), shelled and deveined
1 large egg
1 small garlic clove
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh parsley leaves
3 slices white bread (3 ounces), processed to crumbs in a food processor (1/2 cup)
2 tablespoons canola oil
1 tablespoon unsalted butter

1 bunch watercress (8 ounces)
1 tablespoon sherry vinegar
3 tablespoons walnut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cut off about 1 inch from the lower tail segment of each shrimp and put these tail pieces, along with the 4 smallest shrimp (total weight about 6 ounces) in the bowl of a food processor. Add the egg, garlic, salt, and pepper and process for about 20 seconds. Scrape down the sides of the bowl, add the parsley, and process for another 15 to 20 seconds, until the mixture is smooth. Transfer to a bowl. (You should have about 1 cup.)

Divide the remaining 16 shrimp into 4 portions. Arrange them on a tray so that each group of 4 shrimp is clustered together to form a flat patty. Coat the top surface of each patty with about 1½ tablespoons of the shrimp mousse. Sprinkle half the fresh bread crumbs over the mousse on the patties and press the crumbs gently into the mousse. Using a spatula, gently turn the patties over. Spread the remaining mousse over the patties and coat as before with the remaining bread crumbs. Cover and refrigerate until ready to cook.

At serving time, heat the canola oil and butter in a large skillet until hot. Carefully transfer the patties to the skillet and cook them gently for 3 minutes, or until golden brown. Turn carefully (they are delicate) and cook for 3 minutes on the other side. Cover and set aside.

FOR THE SALAD: Cut off the bottom 2 1/2 inches from the watercress stems (reserve, if you desire, in the refrigerator or freezer for use in soup). Wash the watercress well and dry it in a salad spinner.

Combine the sherry vinegar, olive oil, salt, and pepper in the bowl in which you will toss the salad.

Just before serving, add the watercress to the bowl and toss to coat with the dressing. Divide the salad among four plates, place a shrimp patty on top of each, and serve.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.


Category: Recipes, seafood, shellfish

Comments (6)

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  1. After watching a Saturday afternoon TV, I realized I had all the ingredients necessary to make this recipe. DELICIOUS!!!

  2. yvonne wallen says:

    are the shrimp suppose to be cooked all the way through after frying

  3. Elaine Stafford says:

    this is such a wonderful treat…. it is sooooo special

  4. Hulabear263 says:

    I don’t care for watercress.  What would be acceptable substitutes?

  5. Rita says:

    Very good recipe…although I felt like it needed a little acid to brighten it up. I whipped up a simple lemon aoli and it brought everything to life.