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Home / Fitness Tips / Shrimp Tiradito | Shape Magazine

Shrimp Tiradito | Shape Magazine



Ingredients

  • 1
    tablespoon plus 1 teaspoon extra virgin olive oil and more for drizzling
  • 1 large shallot, cut
  • 1/4 cup sliced ​​ginger
  • 2/3 cup coconut milk
  • 2/3 cup fresh lime juice
  • kosher salt and freshly ground black pepper
  • 1 avocado, halved and cored
  • 1 lb. extra large prawns, peeled and skimmed
  • 1/2 small red onion, very thinly sliced ​​
  • 2 tablespoons chopped fresh coriander
  • microgreens or edible flowers, optional)

Directions

  1. Heat 1 tablespoon of oil in a large cast-iron pan over medium heat. Add the shallot and the ginger and spread in a uniform layer. Cook, stirring occasionally, until slightly charred, but not tender, about 3 minutes. Transfer to a blender. Add the coconut milk and lime juice and puree until smooth. Season with salt and pass through a fine-meshed strainer into a bowl. Refrigerate or place in a larger bowl with ice and water to cool quickly.
  2. Heat the remaining teaspoon oil in the same pan over medium heat. Add the avocado, cut the sides and burn until they are evenly blackened (about 5 minutes). Place on a plate to cool and cut the sides up.
  3. Bring a medium saucepan of water to a boil. Salt it generously and then add the shrimp. Cover, remove from heat and let stand for about 5 minutes until done. Drain and place in a bowl with ice and water to cool quickly. Cut each prawn into two halves through its streak and transfer it to the sauce. Folds to coat evenly.
  4. Distribute the shrimps on serving bowls. Cut the avocado halves into their shell, cut out the slices with a large spoon and add the bowls with the red onion, cilantro, microgreens and edible flowers. Drizzle with the sauce and then with olive oil. Season with salt and serve.

Note

  • Recipe by Alexis Palacios, Chef of Mezcal at assembly in Los Cabos, Mexico.

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