If I had to choose one ingredient to star in Christmas dinner, it would be crustaceans, in different versions depending on the house. They appear in almost all old classics: the Russian salad with special decoration; the prawn cocktail and the tray of boiled prawns with pink sauce (more than once a sculpture worthy of Louise Bourgeois). You can also find it in more modern preparations: wrapped in filo dough or served on skewers, they are common presentations on these dates.
Since there are never enough of them, here's another shrimp recipe – which can also be made with another species from the same family, such as prawns or prawns – that is prepared in advance and on a pretty tray looks elegant. To make the shrimp very fine, you just need to beat them thoroughly with the club. Since it's a bit difficult to laminate, the easiest way is to sandwich it between two sheets of plastic wrap and literally hit it with the bottom of a pot until you get a thin sheet (a more than stress-relieving activity). For safe operation, it is best to freeze the shrimp beforehand and remove them to thaw in the refrigerator the day before.
Once the carpaccio is ready – a preparation that not all of my foodie colleagues seem to enjoy – it can be stored between the sheets of foil in the fridge to be ready when served. The acidity is important, in this case it is provided by the Granny Smith apple pickled in lime, and a spicy note is never too much, achieved here by the mayonnaise mixed with Tajín, a Mexican dressing based on mild chili powder, salt and dehydrated lemon juice, which if we don't have it on hand we can replace it with a mixture of these three ingredients.
Difficulty: Be careful not to break the countertop
Ingredients
For 2 people, as an aperitif
- 10 shrimp (or 15-18 shrimp or prawns, depending on size)
- ½ Granny Smith apple
- 1 lime
- 2 tablespoons mayonnaise
- ½ tablespoon Tajin
- Extra virgin olive oil
- Salt
instructions
1.
Cut the apple into very small cubes. Place in a container with lime juice and store in the refrigerator.
2.
Peel shrimp. Spread the plastic wrap on the work surface and place the shrimp about three centimeters apart.
3.
Cover with foil. Mash the crustaceans with the bottom of the pot until there is a thin layer of less than half a centimeter.
4.
Store in the refrigerator or serve immediately. To remove the film, first remove the top film. Place a plate on top of the carpaccio and turn it over (like a potato omelet). Smooth it out so it sticks well and remove the other foil.
5.
Mix the mayonnaise with the Tajín. Arrange the apple on the carpaccio, add a few dashes of mayonnaise, salt flakes and extra virgin olive oil. Finish with lime zest.
If you have any questions or complaints about our recipes, write to us at [email protected]. You can also follow El Comidista on TikTok, Instagram. XFacebook or YouTube.