I’m sorry but this is borderline stupid food for me.
That steak is cooked to leather because if it were cooked properly that shrimp would be raw. This is 100% stupid.
I don’t think it’s stupid. I don’t think it’s a winner, but it’s a well-executed, risk-taking dish that shows a creative culinary mind. But, I don’t think this works.
If some body told me this was an AI image I would believe them… it looks so weird.
It looks pretty gross, honestly.
Are you tellin me a shrimp stuffed this ribeye?
Putting aside the lack of visual appeal created by the shrimp looking like fat and having an alien-like aesthetic when integrated like this, I also don’t think these two proteins would be a pleasing textural match; and, while I imagine it tastes good, it’s unlikely it tastes better than each protein prepared separately.
This is an interesting and inventive idea that appears to be very well-executed and demonstrates a high level of culinary skill, care, and creativity, but I think it misses the mark conceptually.
Thank you for all of your feedback and constructive criticism on my posts. I appreciate you taking the time to explain the aspects that can be improved upon for each. It means a lot that you’d take the time to do that for me. :)
Thanks for sharing your creations, they are a pleasure to see!
It’s a brain
Can’t say I’ve ever seen that before!
This looks like a excellent way to ruin two good things.
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how did it taste? it seems like a very odd mix.
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I don’t imagine there are many Italians who would claim this one knowing I’m breaking some cardinal rules of Italian cuisine. Mixing land and sea foods is frowned upon and have cheese with shrimp is a hard no.
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I’m guessing all the negative comments are from people who have no idea how this is made and have never tried it before. It looks delicious IMO. Nice work!
You’ve got a bit of a catch 22 trying to make shrimp stuffed braciole because traditionally braciole is tougher cuts of beef (when nonna taught me we used round steak) braised in tomato sauce until the heat and the acid tenderizes them, but braising shrimp for that long is gonna turn them into chewy, flavorless lumps. Upgrading to ribeye (that I assume is both butterflied and pounded thin) and cooking less is an interesting way to try to solve that problem
I am… uncomfortable
looks dry
