Lightly Marinated San Remo Shrimps with Caviar and Fresh Spring Onion

Lightly Marinated San Remo Shrimps with Caviar and Fresh Spring Onion

Lightly Marinated San Remo Shrimps with Caviar and Fresh Spring Onion

An exclusive shrimp recipe by Ezio Santin, chef at the Michelin-starred restaurant Osteria Del Ponte: marinated shrimps with caviar and spring onion

September 17, 2012

Cuisine

Dietary Consideration

serves for

4

total time

0 HR 0 MIN

ingredients

shrimp
20 each
Scallion
4 each
Caviar
4 tsp, Sevruga or high-quality Italian variet
Lemon
Extra-virgin olive oil
From Liguria, if possible
salt
To taste
White pepper
To taste

Preparation

  • Prepare the citronette dressing with lemon, extra-virgin olive oil, salt and freshly-ground white pepper.
  • Peel and de-vein the shrimp. Arrange them over a chilled plate and dress them with the marinade at least ten minutes before serving.
  • Cut the spring onion lengthwise, as finely as possible, and immerse it in a bowl of ice water. This will diminish its overwhelming flavor and cause it to shrivel a bit.
  • Arrange the shrimp in three clusters. Just above them, place the well-drained and dried spring onions. Dress them both lightly with a bit of salt and the citronette dressing.
  • Place a teaspoon of caviar above each cluster of shrimp and serve immediately.
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