Today we will see how to bring delicious and flavorful marinated raw shrimp to the table, it’s a simple recipe, but with raw fish you don’t mess around, here are the tips to be on the safe side!
To make the shrimp even more delicious, I recommend some tricks to marinate them and enhance the fine flavor of their meat.
If you like shrimp, don’t forget to check out the recipe
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 176.00 (Kcal)
- Carbohydrates 8.73 (g) of which sugars 6.43 (g)
- Proteins 27.48 (g)
- Fat 3.56 (g) of which saturated 0.34 (g)of which unsaturated 0.01 (g)
- Fibers 0.48 (g)
- Sodium 2,230.65 (mg)
Indicative values for a portion of 200 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
- 14 oz shrimp
- 1 lemon
- 1 pink grapefruit
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Grater
- 1 Bowl
- 1 Knife
Procedure
The secret to a good dish of raw shrimp lies in the ingredient quality, you are spoiled for choice. You can use pink shrimp from Liguria, Mazzara’s red shrimp, or the even rarer, delicious, and sought-after purple shrimp. I do not recommend Argentine shrimp; it is a product that lends itself to cooking and not for raw consumption.
To get a good dish of raw shrimp, I use the Mazzara red shrimp. Even if you’re using a fresh product of excellent quality, it’s important to follow the Ministry of Health guidelines, which require the fish to be frozen if it is to be consumed raw.
To freeze the product at home, the best thing to do is to freeze it for 96 hours before using it.
After freezing and thawing the product, it’s time to take care of the shrimp cleaning, removing the shell and the black vein on the back.
For a better presentation of the raw shrimp, I suggest leaving the head and the last piece of the carapace/shell. To remove the vein, make a small incision on the back of the shrimp (2-3 mm) and pull it out without fully cutting the back.
Now let’s prepare the marinade for the raw shrimp. In a bowl, put 3 tablespoons of extra virgin olive oil, one tablespoon of fresh lemon juice, and one tablespoon of pink grapefruit juice.
Mix the ingredients well and pour it over the shrimp so that they soak up the flavor. If you have a vacuum machine, you can keep the shrimp under vacuum with a tablespoon of marinade.
Season the shrimp just before serving them, or the marinade may cook them before you serve them.
Complete the dish with some salt (Maldon flakes are better) and organic lemon or grapefruit zest.
Your raw shrimp are ready!
Plating Tips
Serve the shrimp in its simplicity, perhaps with a salad of Taggiasca olives and grapefruit. Avoid placing the shrimp in direct contact with ice, as it could cook the meat and ruin its appearance.
Wine Pairing for Raw Shrimp:
I recommend an aromatic white wine like a Vermentino from Sardinia. Another good alternative could be an Etna Bianco.
