Shrimp carpaccio with yogurt ice cream
4 servings
45 minutes
Shrimp carpaccio with yogurt ice cream is a refined dish of author cuisine where exquisite seafood combines with the creamy softness and light tang of yogurt. The origins of carpaccio trace back to Italian culinary tradition where it was made from thinly sliced meat. In this version, shrimp are blanched and turned into the thinnest slices, revealing their sweetness and marine aroma. Yogurt ice cream adds a gentle contrasting chill, making the flavor even more multifaceted. Orange, fennel, almond petals, and frisée lettuce provide freshness and textural variety. The dish is perfect for festive dinners and gastronomic experiments, impressing not only with its taste but also with its presentation.
1
Beat the yolks with sugar. Heat the cream, mix with the yolks, yogurt, and glucose. Churn the mixture in an ice cream maker.
- Egg yolk: 2 pieces
- Sugar: 50 g
- Cream 33%: 200 ml
- Yogurt: 400 ml
- Glucose powder: 20 g
2
Heat salted water in a saucepan. Once it boils, add the shrimp and blanch for about five seconds, then place them on a paper towel to absorb excess moisture.
- Shrimps: 320 g
- Salt: to taste
3
Lay the peeled shrimp on a baking paper in a single layer, close together. Cover with another sheet of paper and pound until the shrimp turn into slices a few millimeters thick. Place them directly on the paper in the refrigerator for half an hour (if short on time, you can also use the freezer for fifteen to twenty seconds) to set the shape.
4
Carefully transfer the shrimp carpaccio to the plates you will serve, garnish with orange segments (peeled from membranes), slices of fennel, almond petals, and frisée lettuce leaves. Serve with a scoop of yogurt ice cream.
- Oranges: 60 g
- Fennel: 40 g
- Almond petals: 40 g
- Frisee salad: 16 g
- Yogurt: 400 ml