Raw shrimp with herb sauce, fragrant crustacean oil and crispy capers

By GialloZafferano

Ingredients

Instructions

1. Clean the shrimp by removing the shells and the digestive tract.
2. Lightly butterfly the shrimp, then season them with olive oil, lemon juice, lemon zest and fleur de sel.
3. Warm the crustacean oil gently for about 5 minutes without frying it. Stir in the tomato paste, crushed garlic clove and shrimp shells first, then let it infuse for 15 minutes and strain.
4. Blend the parsley leaves, desalinated capers, anchovy fillets, 4 tablespoons olive oil, 1 tablespoon plus 1 teaspoon iced water, lemon juice and salt until smooth and bright green.
5. Rinse and dry the salt-packed capers very well, then fry them in neutral oil at 340°F (170°C) for about 1 minute, until crispy.
6. Spread lines or dots of the green herb sauce and crustacean oil on the plate.
7. Arrange the shrimp on top and finish with the fried capers, sliced red chili, lemon zest and a light dusting of tomato powder.
8. Serve very cold.

Summarized from GialloZafferano's video. Watch it for the details.

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