To create his "dippin' dots" cocktail sauce, Wurster makes his own simple recipe, runs it through a high-speed blender to break up any chunks of horseradish, and puts it in a squeeze bottle. He then puts liquid nitrogen in a bowl and adds the cocktail sauce "straight into the fury," he says. The mixture is stirred vigorously to create little "dots."
Wurster adds the cocktail concoction atop of the shrimp. And voilà: not your mother's shrimp cocktail.
For anyone looking to try a sampling of chef Michael Wurster's food, the restaurant is hosting a Nicolas Feuillatte Champagne four-course dinner, plus passed hors d'oeuvres for $110, on March 27, at 7 p.m. The shrimp cocktail is not on the menu.
2842 S. Ocean Blvd., Palm Beach, FL