We paired the shrimp chorizo with giant butter beans, pickled apples and our black fennel puree. I seem to find more and more places where this fennel puree comes in handy. It pairs nicely with the apples and the slight marine quality from the squid ink parallels the flavor profile of the shrimp chorizo. The butter beans are dressed with a mayonnaise made with shrimp oil infused with chorizo spices. The apples are pickled in maple and champagne vinegars seasoned with cayenne.
Together these ingredients are delicious. And while we have arranged them to suit our aesthetic, I believe a casserole of all these elements would be equally tasty and engaging.
