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Gambero rosso carpaccio sea banana

The Gambero Rosso, or red prawn, is recognizable by its enchanting deep purple-red color. This prawn is caught in the central waters of the Mediterranean Sea near Italy.

The compact structure makes it easy to cut. The shrimp has slightly sweet notes that stimulate the senses and has a pleasant smoky aftertaste. The freshly caught red shrimp undergoes a thermal shock at a temperature of -50°C in freezing tunnels, preserving its nutritional properties, texture, and flavor. By then storing them in the freezer at a temperature of -18°C, the original quality of the red shrimp is guaranteed to be preserved. In addition, the Gambero Rosso is sulfite-free and can be briefly fried, served raw as tartare, or as carpaccio.

Ingredients

Salt and pepper
6Gambero Rosso shrimp
Lime juice
1Avocado
2Crème fraîche
1Gambero Rosso essence
Picudo olive oil
Cherry tomatoes
3Gambero Rosso di Mazara
sea bananas

Preparation

  1. Clean the Gambero Rosso prawns.
  2. Place the cleaned tails between butcher's foil and gently flatten to make a carpaccio.
  3. Blend the avocado until smooth and season with salt, pepper, lime juice, and optionally a bit of crème fraîche, then transfer to a piping bag.
  4. Arrange the Gambero Rosso prawn carpaccio on the plate.
  5. Drizzle the carpaccio with Picudo olive oil.
  6. Season the remaining crème fraîche with a little salt and transfer to a piping bag.
  7. Pipe small 'dots' of avocado and crème fraîche onto the carpaccio.
  8. Peel the cherry tomatoes, slice them, and dress with a little olive oil and sea salt.
  9. Insert a few sea bananas between the 'cream dots' and drizzle some Gambero Rosso essence over the carpaccio.
  10. Finally, sprinkle a few grains of fleur de sel over the dish.