The Chef in the Hat

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The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.


What's Dried Shrimp Roe?

Foodie Tip:

Dried Shrimp Roe

The tiny orange eggs (roe) from shrimp can be dried and used as an interesting garnish on dishes such as the Spot Prawns with Cepes and Pedro Ximenez Noble Sour, the brightly colored roe offering a nice bit of crunch as well. The roe is ideally added to a dish just before serving, because cooking at high heat will bring out strong flavors.

Remove the roe from the shrimp when peeling them and set aside in a small bowl. Bring a small saucepan of salted water to a boil, then add the roe and boil for just 5 to 10 seconds. Drain the roe well in a fine-mesh sieve, then put on a rimmed baking sheet and spread in an even layer. Dry the roe in the oven at its lowest setting, preferably no more than 150F, for 1 to 2 hours. If you have a gas oven with a pilot light, you may not need to turn it on at all; just leave the baking sheet in the oven overnight to dry.

When the roe is dried, set aside to cool to room temperature. Gently rub the roe between you fingers to separate any eggs that are still clinging together. Refrigerate in an airtight container for up to 3 weeks.