After a trip to Pike Place Market, here in Seattle, WA, we rounded up the ingredients to prepare the recipes. (Side note, avoid PPM on the weekends if you are a local...)
Overall, we were very happy with this dish. The shrimp had a nice flavor (John created his own Cajun seasoning, which was delicious). The jelly had a nice balance of sweet and savory, and the over all dish was quite impressive. To balance out the dish, we served it with local farro tossed in mascarpone. It paired quite nicely.
Considering the variety of components going into this dish, we would give it a 8 in skill level (partly due to creating the seasoning, cleaning shrimp, and making beurre blanc.)
Flavor profile, we would give it an 8.5. It was quite delicious.
Note, if you plan to prepare this for a crowd, make the beurre blanc ahead and hold, skewer shrimp, dice vegetables and make jelly.
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