NC White Shrimp Cocktail

Presented by Chef Timothy Groody, Fork! Restaurant
Yield:  Four Servings

20 pieces 21-25 shrimp

1 tsp Sumac

1 cup water

1 cup white wine

1 bay leaf

Bring liquid, bay and sumac to a boil.  Add shrimp and cook for 3 minutes until just cooked through. Remove from liquid.  Reserve liquid.   Cool in refrigerator.  When cool peel & devein.  Reduce the liquid to ¾ cup.  Some is for the recipe below & some is for the plate


1/3 cup cooking liquid

1T rose water

½ tsp agar agar

1 squirt tube

3 cup vegetable oil place in the refrigerator for 1 hour

Mix liquid, rose water and agar in a small pot.  Bring to a boil to dissolve agar.  Stir constantly.  Pour into the squirt tube.  Tube is hot.  Pour liquid into cold oil slowly forming small pearls.  Continue until all is used.  Strain and reserve the pearls.  You can use oil as usual.  Do not throw away.


4 baby or 1 large beet

Boil beets in water until soft.  Peel and dice large beet or small wedges for the baby.


1 tsp sumac

1 tsp chopped parsley

1 tsp chopped tarragon

1 T white balsamic vinegar

Reserved liquid

Baby arugula or baby greens

Extra virgin olive oil

Salt & pepper


Mix sumac with the vinegar, herbs and liquid.  In a bowl toss shrimp with a little sumac mixture and a splash of oil. Season with salt & pepper. Arrange shrimp on a plate.  Toss greens & beets in the same bowl.  Season with salt & pepper.  Sprinkle the shrimp with the pearls and some oil.  Garnish with the greens & beets.  Serve & Enjoy!!!!!