Carpaccio of shrimps
Category : Main dish
Cooking: 15 minutesPT15M
The carpaccio is a dish of raw vegetables with cooked or raw meat, usually beef, but not always as shown in this recipe.
The original recipe with raw beef has a story. Like pizza Margharita it was created for a personality, in this case Countess Amalia Mocenigo for who cooked meat was forbidden by her doctor.
Its supplier, the chef Giuseppe Cipriani would have given this name in honor of the Venetian painter Vittore Carpaccio, because the red color of the plate referred to the dominant color of his paintings. But there are several different stories about the name.
The original recipe with raw beef has a story. Like pizza Margharita it was created for a personality, in this case Countess Amalia Mocenigo for who cooked meat was forbidden by her doctor.
Its supplier, the chef Giuseppe Cipriani would have given this name in honor of the Venetian painter Vittore Carpaccio, because the red color of the plate referred to the dominant color of his paintings. But there are several different stories about the name.
Ingredients
- Shrimp: 100g
- Tomatoes: 50g
- Carrots: 20g
- Mango: 50g
- Lemon: 20g
- Soy sauce: 5g
- Garlic: 2g
- Ginger: 10g
- Coriander: 2g
- Oil: 2g
- Salt:
Ustensiles
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Saucepan.
Preparation
Peel the vegetables.
Chop garlic and ginger.
Cut the carrots into rounds.
Cut the mango into thin sticks.
Cut tomatoes into slices.
Chop the coriander leaves.
Make saucre of garlic, lemon, ginger, soy, oil.
Shell the shrimp.
Cook shrimps as needed with boiling water.
Eventually let them marinate for two hours in the sauce.
Serve
Arrange shrimp in a dish, covered with vegetables and topped with sauce.