Recipe by Moreno Cedroni: Shrimp Cocktail
Ingredients
For the Red Shrimp Extract
- Red shrimp, as needed
Method
To prepare the Red Shrimp extract
Steam the whole heads of the red shrimp for 5 minutes.
Cool, then remove the upper shell and pass through a Green Star juicer.
Strain the obtained liquid through a fine sieve.
For the Red Shrimp mayonnaise
- 200 g red shrimp extract
- Xanthan gum, as needed (1.4 g)
- 220 ml sunflower seed oil
- 3 g fine salt
- 20 ml lime juice
Method
Blend the red shrimp extract with the xanthan gum while cold.
Slowly add the cold sunflower seed oil while blending.
Finally, add fine salt and lime juice.
For the lightly fried raw Red Shrimp
- 100 g peeled red shrimp
- 50 g egg white
- 30 g rice flour
Method
Lightly bread the peeled red shrimp first in egg white, then in rice flour.
Sift, freeze, then fry at 210°C (410°F) for a few seconds.
For the marinated Red Shrimp
- 10 g peeled red shrimp
- 2 ml lime juice
- Fine salt, as needed
Method
Marinate the shrimp pieces (2 g each) with lime juice and fine salt for 4 minutes.
Drain and keep the liquid.
Plating the Dish
- 25-30 g iceberg lettuce heart
- Salt, as needed
- Lemon oil, as needed
- 5 pieces marinated red shrimp (2 g each)
- 5 pieces fried red shrimp (2 g each)
- 10 g red shrimp mayonnaise
- 10 drops yuzu sauce
- 5 g marinade (from the shrimp)
Method
Place a slice of lightly salted iceberg lettuce on the plate.
Pour the red shrimp mayonnaise on top and arrange the marinated and fried shrimp pieces.
Finish with a few drops of yuzu sauce and garnish with a few drops of the shrimp marinade.
