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Ingredients
- 3/4 kg fresh Scarlet shrimps
- 2 Medium-sized fresh boletus mushrooms
- 1 tbsp Balsamic vinegar of Modena
- 2 tbsp soya oil
- 1/2 Lemon juice
- 2 chives
- 1 150 g can Moluga
- 4 tbsp whisky
- Salt
Ingredients
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Instructions
- Peel shrimps (if they are not frozen, in order to prevent parasites in the raw fish, they should be frozen first spreading them on a tray and covering them with plastic wrap).
- Slice boletus, sauté over high heat in a very hot frying pan with a splash of oil. Add a pinch of salt and flambé with whisky. Set aside.
- Macerate shrimps into salt, lemon juice, a splash of vinegar and soya oil.
- Serve shrimps on a dish with boletus and chives. Pour over the maceration liquid. Add Moluga to taste and garnish.
Recipe Notes
Serving suggestion: This carpaccio can be served on a bed of different types of lettuce.
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