I think you should get rid of the herbs spread around the rim of the plate personally, It makes it look messy
Eightysix_Ginger on
That’s a yikes from me dawg
JBone226 on
Looks delicious, but the stacking on the cornbread(?) is unnecessary and unwieldy. The rosemary is unnecessary too, and like above said, steer clear of the haphazard herbs. I’d like to see some more color introduced, particularly to the sauce. Some cream and paprika oil pipetted in could work. Potentially some micro greens about to open the color palette as well.
THE_GRlM_REFEER on
Red wine with seafood.. someone is being brave today…
Phrosty12 on
If I’m not expected to eat that whole sprig of rosemary, then lose it. Apart from that, it’s a big bowl of brown.
319Macarons on
How is that bottle of wine? Worth picking up?
OCBrad2461 on
Inedible rosemary garnish, herbs scattered around the rim of the plate, broken sauce, red wine with seafood, ugh.
crabclawmcgraw on
too monotone in colors, i’d invest in a sharper knife and pick thru your herbs better. some of them look wilted/discolored. get rid of the rosemary sprig, maybe do a rosemary oil instead. i’d just do the cornbread on the side. but the sauce itself needs some color to it. one of the first results is Disney’s House of Blues. is this a home cooked meal or a restaurant dish?
pinkwar on
Did you by any chance use red wine on that sauce?
Equivalent-Issue-701 on
Your garnish would always be an edible component of the dish.
MandiocaGamer on
am i the only one who doesn’t like the ciboulete spread like that all over the exterior part of the plate?
seansy5000 on
That shrimp is hammered. The colors are flat and brown. The cornbread tower looks contrived and pretentious. That rosemary twig is offensive to the eyes and anyone trying to eat this that doesn’t want to waste their napkin on a saucy rosemary branch.
eberella on
Garnish that isn’t edible/part of the dish shouldn’t be used. Lose the rosemary.
PBR4Lunch on
I made a similar dish almost every day at a fine dining restaraunt. A better plating would be standing the shrimp up and maybe forming them in a circle with the baguette in the middle, sauce underneath, plate rim wiped, and rosemary either fried or done away with altogether. Just my thoughts..
drnkrmnky on
I’d eat it. But also I think this would be more appetizing in a bowl w the corn b on the side
15 Comments
I think you should get rid of the herbs spread around the rim of the plate personally, It makes it look messy
That’s a yikes from me dawg
Looks delicious, but the stacking on the cornbread(?) is unnecessary and unwieldy. The rosemary is unnecessary too, and like above said, steer clear of the haphazard herbs. I’d like to see some more color introduced, particularly to the sauce. Some cream and paprika oil pipetted in could work. Potentially some micro greens about to open the color palette as well.
Red wine with seafood.. someone is being brave today…
If I’m not expected to eat that whole sprig of rosemary, then lose it. Apart from that, it’s a big bowl of brown.
How is that bottle of wine? Worth picking up?
Inedible rosemary garnish, herbs scattered around the rim of the plate, broken sauce, red wine with seafood, ugh.
too monotone in colors, i’d invest in a sharper knife and pick thru your herbs better. some of them look wilted/discolored. get rid of the rosemary sprig, maybe do a rosemary oil instead. i’d just do the cornbread on the side. but the sauce itself needs some color to it. one of the first results is Disney’s House of Blues. is this a home cooked meal or a restaurant dish?
Did you by any chance use red wine on that sauce?
Your garnish would always be an edible component of the dish.
am i the only one who doesn’t like the ciboulete spread like that all over the exterior part of the plate?
That shrimp is hammered. The colors are flat and brown. The cornbread tower looks contrived and pretentious. That rosemary twig is offensive to the eyes and anyone trying to eat this that doesn’t want to waste their napkin on a saucy rosemary branch.
Garnish that isn’t edible/part of the dish shouldn’t be used. Lose the rosemary.
I made a similar dish almost every day at a fine dining restaraunt. A better plating would be standing the shrimp up and maybe forming them in a circle with the baguette in the middle, sauce underneath, plate rim wiped, and rosemary either fried or done away with altogether. Just my thoughts..
I’d eat it. But also I think this would be more appetizing in a bowl w the corn b on the side