Jumbo shrimps catalan style
A dish served as appetizer or one course: mesclunsalad, Tropea’s red onion and tomatoes; this is the perfect side to exalt these delicate crustaceans. Light and easy-to-make, thanks to our new oven line: Millennial.
List of ingredients
20 jumbo shrimps
6 ripe round tomatoes
2 Tropea’s red onions
100g EVO oil
0,5lt whole milk
Salt As Requested
First, remove the shrimp heads, and take out the carapace, cook following the chart below and then blast-chill immediately.
Empty the heads and wash it carefully, dry it following the chart.
Wash the tomatoes and cross them on the opposite side of the stem, put in the oven following the chart and then dip in cold water immediately, peel the tomatoes, cut in 4 and keep just the external flesh.
Peel the onions, cut in rings and dip in milk for 30 minutes. This will make onions more digestible.
Procedure for the parsley sauce
Wash and dry the parsley, put in a jug with EVO oil, a pinch of salt and the lemon juice, mix until even.
Put on the bottom some mesclunsalad, arrange in a circle 5 tomatoes slice, like a flower,
season the shrimps with a spoon of parsley sauce and intersperse them with the tomatoes.
Drain the onions and put some rings on the plate, put in the centre 2 shrimp heads vertically, garnish with some parsley sauce.
You can replace mesclunsalad with rocket and add some Taggiasca olives to have a more intense taste.
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