Red shrimp tartare is an exquisite appetizer ideal for the summer season.
For this recipe, we’ll use the precious Mazara red shrimp, known for its sweet taste. To enhance a special product like this, I’ve used Monovarietal Ascolana Tenera extra virgin olive oil from the company Evoo®.
Produced by the 100 Torri farm, this EVO oil stands out for its intense fruity aroma with aromatic notes of tomato leaf and herbs, which pairs well with tartare of meat and fish, vegetable veloutes, legume soups, grilled vegetables, and meat.
The dish is completed with a cocoa crumble made using Evoo® Ascolana Tenera oil, an ingredient that also appears in the shellfish mayonnaise made from a sauce created with the heads and shells of the same shrimp.
Now all that’s left is to amaze your guests with this dish featuring precious ingredients!
- Difficulty: Medium
- Cost: Very expensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the red shrimp tartare
- 1.1 lbs Mazara red shrimp
- 1/4 cup all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/3 cup extra virgin olive oil (Evoo bio monucultivar Ascolana Tenera)
- 1 tsp sugar
- 2 fresh scallions
- 5 leaves basil
- 1/3 cup dry white wine
- 2 tbsp Marsala
- 2 tsp tomato paste
- 1.4 oz butter
- 1 lemon (untreated)
- to taste salt
Tools
- 1 Immersion blender
Preparation of the red shrimp tartare
To prepare the red shrimp tartare on cocoa crumble and shellfish mayonnaise with EVO oil, start with the crumble.
In a bowl, mix the flour with the sugar and cocoa. Add 2 tablespoons of EVO oil and a pinch of salt
Mix with a spoon to obtain a crumbled mixture.
Place it on a baking tray lined with parchment paper and bake at 356°F for 15 minutes. Remove from oven and let cool.
Clean the shrimp by removing the heads, shelling them, and removing the vein
Set aside the heads and shells, and cut the shrimp flesh with a knife without making it too fine
Season the red shrimp tartare with 2 tablespoons of EVO oil, a pinch of salt, and some grated lemon zest
In a pot, add the butter and sauté the sliced scallions
Add the shrimp heads and shells, and sauté well, crushing them with a wooden spoon to release the juices. Add the tomato paste and deglaze with the white wine and Marsala
Let it evaporate, then add the torn basil leaves and cover everything with 2 cups of very cold water. Simmer over medium heat for about 20 minutes
After this time, the juices should have reduced to less than half
Strain everything well, pressing the shrimp heads and shells through a sieve
Weigh 1 oz of the shrimp reduction and place it in the glass of an immersion blender. Gradually add 1 oz of EVO oil while blending to create the shellfish mayonnaise. Season with salt
To plate, place a spoonful of cocoa crumble on the plate, add two quenelles of red shrimp tartare, and finish with some shellfish mayonnaise.
