Okay, here’s a breakdown of the text, focusing on the recipe adn key details.
Recipe: Shrimp carpaccio
This text details how to make shrimp carpaccio, a dish of thinly sliced raw shrimp. Here’s a step-by-step summary:
- Brine: Dissolve salt in water to create a brine.
- Prepare Shrimp:
* Slice shrimp very thinly.
* Peel and remove tails.
* Remove the intestinal tract.
* Brine the shrimp tails for 4 minutes.
- Dry & Freeze: Remove from brine and thoroughly dry the shrimp. Lay the shrimp tails on plastic wrap, overlapping them slightly. Wrap tightly into a roll about 5cm in diameter and freeze.
- Assemble Carpaccio:
* Remove the plastic wrap from the frozen roll.
* Slice the roll thinly.
* Arrange slices on a plate (circular pattern is suggested).* Drizzle with lemon and chive oil (must be prepared at least 48 hours in advance).
* Sprinkle with flaky sea salt.
* Garnish with bear’s garlic flowers and chervil sprouts, or chopped parsley.
Key Details & Notes:
* Shrimp Preparation is Crucial: The recipe emphasizes careful cleaning and removing the intestinal tract.
* Brining: The 4-minute brine is a key step, likely for flavor and texture.
* Freezing: Freezing the shrimp roll makes it easier to slice very thinly.
* Lemon & Chive Oil: This oil is a notable flavor component and requires advance preparation.
* Garnish: The garnish is optional, offering flexibility in presentation.
* Stock: The shrimp shells can be reserved for making stock.
Additional Data (from the text):
* The text also includes a section titled “Related news” with a link and image about Paula Vázquez and her physique. This section is unrelated to the recipe.
Let me know if you’d like me to elaborate on any specific part of the recipe or the text!
