Gambas carpaccio

Gambas carpaccio

By
From
Catalonia
Serves
2
Photographer
Laura Edwards

I’ve had different versions of this recipe in several places – in Atrio in Cáceres and at La Tancada too. At Atrio, they finish it with caviar and at La Tancada with olive oil, cherry tomatoes and local flowers. Both different, both fantastic. This is an impressive dish to try – and your guests will be pleased you did!

One of the chefs I came across, Xavi, brought this to the menu. He’s a young and talented chef who creates great combinations, textures and flavours.

Ingredients

Quantity Ingredient
handful basil leaves
170ml extra virgin olive oil
100g mixed cherry tomatoes, peeled
sea salt
freshly ground black pepper
300g large raw prawns, peeled and deveined
edible flowers, to garnish

Method

  1. Blanch the basil leaves in boiling water for 2 seconds, then rinse under cold water and drain on kitchen paper. Put into a small blender with 70 ml of the exra virgin olive oil and blitz together. Set aside.
  2. Toss the peeled cherry tomatoes in the rest of the oil with plenty of seasoning. Leave to marinate for 30 minutes–1 hour.
  3. Butterfly the prawns using a very sharp knife, then slice them very thinly on the diagonal to give the largest surface area, similar to slicing gravadlax or smoked salmon.
  4. Arrange the prawns on a plate. Remove the tomatoes from the oil, halve and dot over the prawns. Scatter with the edible flowers and drizzle with the basil oil. Finally, sprinkle with sea salt and serve.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again