Prawn carpaccio: another favourite

Carpaccio (pronounced carpaccio), like many delicious dishes originating in Italy, was created and prepared by Italian chef Giuseppe Cipriani in 1963 in Venice at Harry’s Bar. One story says that a customer came in with a splitting headache and needed “something”, another that it was a noble lady who could not eat cooked meat due to dietary restrictions. So, that first carpaccio was thinly sliced ​​raw beef, olive oil and lemon juice sauce, capers and seasoned with parmesan shavings, and it was also named after Vittore Carpaccio, a painter from Venice, because he liked bright colors. Here’s the recipe here. Later on carpaccio other dishes made in a similar way were also called. This shrimp carpaccio I looked up the recipe on Instagram, tried to make it and it turned out really delicious! But the biggest advantage is super fast! Looks like it’s going to be another favorite!

Shrimp carpaccio, what will you need

Here are the ingredients without which the dish would not be complete:

• shrimp, peeled, without heads, without shells, uncooked. Great frozen, just thaw before cooking.
• extra virgin olive oil
• lime – green lemon, grate the peel and squeeze the juice
• salt, best salted with salt flakes (please type of salt)

Then, the ingredients that can be chosen according to the circumstances. The dish needs some sweet and sour fruits or berries and fresh greens. Perfect for:

• strawberries, and/or raspberries, grenades, an orange or tangerine cut into small pieces, mango pieces Choose by season. I made it with strawberries and also sprinkled pomegranate seeds.

Fresh herbs:

• dill, or fresh coriander, or arugula, or sprouts.

I sprinkled with sprouts and fresh cilantro.

• cayenne pepper flakes or slices of fresh hot pepper

We are making shrimp carpaccio

First, you need to prepare the shrimp base.

• thawed Place the shrimp on greased baking paper (or cling film). Place them next to each other, leaving small gaps, half the thickness of the shrimp, so that there is enough room for the shrimp when they are flattened.
• Measure the diameter according to the plate on which you will serve.
• Cover the placed shrimps with oiled baking paper or food film and flatten, a small pot with a handle is perfect for this.
• Place the flattened shrimp in the freezer and let it cool for a few minutes. It will be easier to transfer to the pot, and also safer, uncooked products must be stored properly.

Prepare other ingredients:

• strawberries (or other berries/fruit) wash and chop it up
• greens ok wash off and drain under running water
• wash the lime well

We serve:

• To the plate carefully move the shrimp: remove the top layer of paper or film, cover with a plate, then turn the plate over and remove the next layer.
• On the shrimp pray for the lime peel, you don’t need a lot, just a little is enough to give a fresh smell and taste
• Sprinkle over the shrimp lime juice, try to distribute as evenly as possible. The citric acid will marinate and “cook” the shrimp.
• Sprinkle with olives oil.
• Add salt salt flakes, if you like hotter cayenne pepper flakes, or even slices of fresh hot pepper are fine.
• Season with berries and herbs.

And that’s it. Delicious!

A few tips

If you are expecting guests and want to be ready to serve the dish quickly, prepare everything, but leave the arrangement of berries and greens for the last moment. Shrimp sprinkled with lime juice, olive oil, salted and covered with cling film will safely stay in the refrigerator for several hours. And the berries will look fresher and tastier if they are cut and laid out right before serving.

Is it safe to eat raw shrimp? This dish is made from frozen shrimp. Fish and seafood are frozen at extremely low temperatures to make the products safe for consumption, but they are not recommended for children, pregnant women, or people with weakened immune systems. By the way, just like cold smoked fish or salted herring. As I already mentioned about salted herring, salting of raw fish (herring, halibut, etc.) is common in our countries, while in South America it is more common to treat with acid and marinate fresh fish or seafood in lime or other citrus juice. So, shrimp carpaccio is no longer raw, it’s a dish of your own marinated shrimp.