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Shrimp Carpaccio is a delicate dish that showcases the natural sweetness of shrimp paired with the fruity brightness of white peach and the herbal creaminess of parsley and basil. The shrimp are blanched and pressed into thin slices, creating a tender base for the vibrant toppings. The dish is finished with a drizzle of shrimp-infused oil, a touch of herb cream, and a sprinkle of toasted pink peppercorns for a subtle spice. Perfectly balanced flavors...
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Peel and devein the shrimps, blanch them briefly, and immediately transfer to ice water to stop the cooking process.
Butterfly the shrimp, place them between two pieces of parchment paper, and press gently. Keep cold until plating.
Cook the shrimp heads in olive oil for about 15 minutes, then strain the oil. Press down on the heads to extract all the flavor.
Once the oil has cooled, add the juice of a lemon and a pinch of salt.
Blend parsley, basil, garlic, and full-fat cream in a blender until smooth.
Toast the pink peppercorns slightly, then crush them.
Slice the white peach as thinly as possible using a sharp knife.
For plating: Lay down the shrimp carpaccio, layer the peach slices on top, spoon on the shrimp-infused oil, and finish with dots of herb cream and crushed pink peppercorns.
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Use parchment paper to press the shrimp evenly without tearing them.
Blanching the shrimp briefly ensures they remain tender and retain their natural sweetness.
Pressing the shrimp heads thoroughly extracts maximum flavor for the infused oil.
Slice the peaches thinly for a delicate texture that complements the shrimp.
Toast the pink peppercorns lightly to enhance their aroma and flavor.
Can I use frozen shrimp for this recipe?
Yes, but make sure to thaw them completely and pat them dry before blanching.
What can I substitute for white peach?
You can use nectarines or plums as a substitute for white peach.
How do I know when the shrimp are properly blanched?
The shrimp should turn opaque and slightly firm but not rubbery. This usually takes 1–2 minutes.
Can I make the herb cream ahead of time?
Yes, you can prepare the herb cream a few hours in advance and store it in the refrigerator.
What is the best way to crush pink peppercorns?
Use a mortar and pestle or place them in a sealed plastic bag and gently crush them with a rolling pin.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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