Italian
Catalonian Shrimp with Tomatoes
by Giallozafferano · 2.9M subscribers on YouTube
A colorful and aromatic antipasto featuring marinated red onions, fresh tomatoes, and perfectly blanched red shrimp, dressed with a simple lemon and olive oil emulsion, and garnished with salt crystals and chives.
- Difficulty
- easy
Ingredients
14 items- Red OnionThinly sliced, marinated overnight in white wine vinegar.
- White Wine VinegarEnough to cover the sliced onion.
- Sicilian Red ShrimpRed Sicilian shrimp, cleaned and tail only.
- Mixed TomatoesA mix of varieties: fondamento, yellow and red datterini, costoluto, camone.
- LemonUsed for the dressing and to aromatize the cooking water.
- Olive OilExtra virgin olive oil, for the dressing and final drizzle.
- SaltFor the dressing and final garnish (cristalli di sale).
- Black PepperFreshly ground black pepper for the dressing.
- CeleryTo aromatize the blanching water.
- CarrotTo aromatize the blanching water.
- OnionTo aromatize the blanching water.
- ThymeFresh thyme sprigs to aromatize the blanching water.
- Cristalli Di SaleFor final garnish.
- ChivesFresh chives, chopped, for garnish.
Method
- Slice the red onion very thinly.
- Place the sliced onion in a bowl and cover completely with white wine vinegar. Press with your hands to ensure even coverage. Refrigerate overnight.
- Clean the red shrimp: remove the carapace, keeping the tails. Optionally, reserve the heads and shells for making stock.
- Score the back of each shrimp tail and remove the intestinal vein.
- Cut the tomatoes into pieces. Use a variety of tomatoes such as fondamento, yellow and red datterini, costoluto, and camone.
- Prepare the dressing: make an emulsion of lemon juice, olive oil, salt, and pepper.
- Remove the marinated onion from the refrigerator, filter, and squeeze out the liquid.
- Add the squeezed onion to the tomatoes.
- Pour the dressing over the tomato-onion mixture and mix well. Let it rest.
- Meanwhile, aromatize a pot of water with celery, carrot, onion, thyme, and lemon. Bring to a simmer.
- Immerse the shrimp in the aromatic water for just a few seconds (blanch). Drain on paper towels.
- Plate the rested tomato mixture, including some of its juices. Arrange the shrimp on top. Sprinkle with salt crystals and chopped chives. Drizzle with a little olive oil.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
