Shrimp Crudo with Crème Fraîche, Ap­ple, Chard, and Shal­lot

SERVES 4–6 / Ac­tive: 20 min. • To­tal: 30 min.

SAVEUR - - Contents -

In Puglia, “crudo” refers to a wide range of raw seafood prepa­ra­tions, in­clud­ing whole un­cooked gam­beri rossi, the re­gion’s large red shrimp, with their heads and tails in­tact. The sweet fla­vors of the shrimp flesh— and its slip­pery tex­ture—are meant to shine through. Use only the fresh­est, high­estqual­ity shrimp pos­si­ble.

2 small shal­lots, finely diced (¼ cup) ¼ cup ap­ple cider vine­gar Kosher salt 1 small tart ap­ple 1 rain­bow chard stalk, minced 1 Tbsp. plus 1 tsp. fresh le­mon juice 12 ex­tra-large head-on shrimp or prawns ¼ cup crème fraîche Flaky sea salt Freshly ground black

pep­per Ex­tra-vir­gin olive oil, for

driz­zling Small cilantro leaves or fen­nel fronds, for gar­nish (op­tional) 1 In a small bowl, add the shal­lots, vine­gar, and a pinch of salt. Set aside to mar­i­nate for 10 min­utes.

2 Drain and dis­card the vine­gar. Core and mince the ap­ple, then add to the pick­led shal­lots mix­ture along with the chard. Add the le­mon juice and ad­just the sea­son­ing with ad­di­tional kosher salt to taste.

3 Rinse the shrimp un­der cold wa­ter and care­fully peel away most of the shells, leav­ing the heads and tails at­tached. Us­ing a sharp par­ing knife, care­fully de­vein the shrimp.

4 Di­vide the cleaned shrimp among 4–6 chilled plates, then top each serv­ing with a gen­er­ous ta­ble­spoon of the pre­pared ap­ple mix­ture, a small dol­lop of crème fraîche, a pinch each of flaky sea salt and black pep­per, a few drops of olive oil, and some small cilantro or fen­nel leaves if de­sired. Serve im­me­di­ately.

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