The shrimp with lard is a tasty appetizer ideal for fish-based dinners or lunches. The preparation is simple and quick, you just need a bit of patience to clean the shrimp well and you’ll have a delicious recipe.
If you like shrimp, read the recipes
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 516.50 (Kcal)
- Carbohydrates 2.90 (g) of which sugars 2.90 (g)
- Proteins 13.60 (g)
- Fat 50.10 (g) of which saturated 16.56 (g)of which unsaturated 32.96 (g)
- Fibers 0.00 (g)
- Sodium 147.00 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 6 large shrimp
- 6 slices lard
Tools
- 1 Knife
- 1 Cutting Board
- 1 Parchment Paper
- 1 Baking Tray
Procedure
Depending on the number of appetizers you want to prepare for your guests, you can use large shrimp tails or regular shrimp; the preparation doesn’t change.
In the following recipe, I used medium-sized shrimp tails, the classic large ones found at the fish market or supermarket.
Cleaning the shrimp is very important; if you have doubts, read the steps to clean shrimp perfectly depending on the final use..
If the vein breaks, you can extract it by making a cut on the top of the tail. In that case, you will need to peel the shrimp entirely or make a small cut between the shell rings and extract the filament using a toothpick.
You can serve the shrimp with or without the head depending on the type of shrimp you find; the final taste of the recipe does not change.
Do not discard the heads and shells; they are excellent for making a bisque or to flavor a shrimp risotto!
Remove the shell up to the tail; you can leave the last turn or remove it up to the fins at the end. I prefer to remove it up to the fins so that whoever eats the shrimp won’t have problems afterwards.
The fins are useful for holding it once cooked; if they break off, you can always use a toothpick and present them as mini skewers.
Now all you have to do is place the slice of lard, lay the shrimp tail on it, and wrap it starting from the tail. Adhere the lard well in the various rolls so that it sticks well and creates a shell; it will flavor the shrimp during cooking.
Place on a baking tray and bake at 320°F (160°C) for 10 minutes; don’t worry if they release liquids during cooking, they will be absorbed.
Your shrimp with lard are ready!
Plating Tips:
The shrimp with lard can be served on croutons or simply arranged on a plate to be tasted; you can serve them with homemade mayonnaise or garlic mayonnaise.
Wine Pairing for Shrimp with Lard:
I recommend an aromatic white wine such as a Gavi to balance the delicate taste of the shrimp and the saltiness of the baked lard.
