Steamed shrimp on a potato plate with truffle oil
3 servings
30 minutes
Steamed shrimp on a potato plank with truffle oil is an elegant Italian dish that combines the tenderness of seafood and the velvetiness of mashed potatoes. The lightness of the shrimp infused with basil, marjoram, and garlic is complemented by the rich flavor of truffle oil, adding luxurious earthy notes. The puree made with milk and butter serves as a soft base that perfectly complements the juicy steamed shrimp. This recipe reflects the Italian passion for fresh and natural ingredients, creating a harmonious and refined dish.
1
Clean the shrimp, leaving the tails, rinse, and dry on paper towels.
- Tiger prawns: 9 pieces
- Garlic: 1 clove
2
Crush basil, marjoram, garlic, pepper, salt, and olive oil in a mortar until it becomes a paste.
- Basil: 1 teaspoon
- Dried marjoram: 1 teaspoon
- Garlic: 1 clove
- Ground white pepper: pinch
- Salt: to taste
- Olive oil: 3 tablespoons
3
Marinate the shrimp in the paste for 10 minutes.
- Tiger prawns: 9 pieces
- Basil: 1 teaspoon
- Dried marjoram: 1 teaspoon
- Garlic: 1 clove
- Ground white pepper: pinch
- Salt: to taste
- Olive oil: 3 tablespoons
4
Clean and boil the potatoes until cooked. Drain the water, add milk, salt, butter, and optionally truffle oil. Mash into a puree. Cover to keep the puree warm until serving.
- Potato: 400 g
- Milk: 100 ml
- Salt: to taste
- Butter: 3 tablespoons
- Truffle olive oil: 2 tablespoons
5
Preheat the steamer for 2-3 minutes. Lightly grease the steamer tray with olive oil. Place the shrimp and steam for 7 minutes.
- Olive oil: 3 tablespoons
- Tiger prawns: 9 pieces
6
Place the mashed potatoes on a plate, then add the shrimp on top. Drizzle with the juice that formed while cooking the shrimp in the steamer.
- Potato: 400 g
- Tiger prawns: 9 pieces