How to make a chic and quick red shrimp tartare with burrata
Red shrimp tartare and burrata — a gourmet starter for Valentine’s Day
We know that for a special dinner the starter must be a calling card: it should amaze without filling too much.
The main issue with raw fish is managing freshness and the risk of covering the delicate flavor of the shrimp with overly aggressive seasonings.
Too often you end up with watery or bland tartares that disappoint expectations.
My Red Shrimp and Burrata Tartare solves this by focusing on the absolute quality of the raw ingredients and on a play of thermal and textural contrasts.
The burrata envelops the shrimp without overpowering it, while the crisp bread wafer adds the essential crunch that makes every bite a complete experience.
It’s an easy dish because it’s made without turning on the stove (except for the bread), leaving you plenty of time to enjoy the evening.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients — Red Shrimp Tartare with Burrata
- 11 oz shrimp (blast-frozen (sashimi-grade) and cleaned)
- 5 oz burrata (only the creamy heart)
- 1 lime (zest and a few drops of juice)
- baguette (4 thin slices)
- as needed extra virgin olive oil
- 1 pinch salt (or fleur de sel)
- as needed pink peppercorns
- A few leaf pea shoots (for garnish)
Tools
- Knife
- Cutting board
- Bowl
- Pan
- Ring mold
How to make a chic and quick red shrimp tartare with burrata
Chop the cleaned shrimp with a knife into small cubes (do not turn them into a paste!). Season them in a bowl with a drizzle of extra virgin olive oil, the grated zest of half a lime and a few drops of its juice. Let them marinate in the refrigerator for 5-10 minutes.
Slice the bread very thinly. Brush with a little oil and toast in a pan or in the oven until golden and very crispy.
Using a round ring mold, create a base with the heart of the burrata. Lay the marinated shrimp tartare on top. Finish with a pinch of Maldon salt, a few crushed pink peppercorns, additional lime zest and the shoots. Serve immediately with the bread wafer on the side.
If you prefer a more informal presentation, you can serve the tartare directly on small crostini or in tasting spoons, placing a little burrata underneath and the shrimp on top.
Notes on Ingredients and Substitutions
The Shrimp: Make sure they are sashimi-grade (blast-frozen). If you can’t find red shrimp, pink shrimp or langoustines are great alternatives.
The Burrata: Use only the stracciatella (the creamy interior) for a silkier texture.
The Lime: You can substitute with Sorrento lemon or bergamot for an even more distinctive note.
Storage
Since this is raw fish, prepare and consume immediately. It is not suitable for refrigeration beyond one hour after preparation.
Recipe Variations
Fruit Touch: Add very small dice of green apple or mango for an extra acidic lift.
Pistachio: A handful of chopped pistachios over the burrata will add a delicious toasted note.
Tips
Temperature: Serve the burrata at room temperature (take it out of the fridge 20 minutes beforehand) but keep the shrimp very cold for a pleasant contrast.
Cleaning the shrimp: Remember to always remove the dark intestinal vein to avoid a gritty sensation under the teeth.
FAQ (Questions & Answers)
Can I use frozen shrimp?
Yes, if they are high quality and you let them thaw slowly in the refrigerator.
How do I slice the bread so thin?
Put the bread in the freezer for 30 minutes before slicing; it will become firmer and easier to cut very thinly.
Does the burrata overpower the taste of the fish?
No, if you use only the stracciatella interior and keep a 1:2 ratio of burrata to shrimp.
