Lightly Marinated San Remo Shrimps with Caviar and Fresh Spring Onion
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An exclusive shrimp recipe by Ezio Santin, chef at the Michelin-starred restaurant Osteria Del Ponte: marinated shrimps with caviar and spring onion
17 September, 2012
ingredients
Shrimps
20 each
Scallion
4 each
Caviar
4 tsp, Sevruga or high-quality Italian variet
Lemons
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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