Steamed shrimp with aromatic salt on cold cream of artichokes and mortadella
Instructions
Clean the artichokes, cut them in 4 removing the central part of wood and leave them in a bowl with water and lemon juice.
Mix the salt with peppercorns and Rosemary until it become quite late.
Blanch the artichokes in a pan with a drizzle of extra virgin olive oil.
Mix artichokes and mortadella adding extra virgin olive oil to drizzle in order to create a cream, not too oily and heavy.
Add garlic and grated Parmesan cheese.
Clean the prawns queue without removing the head and the underside of the tail.
Prepare extra virgin oil and crush them once per side in the pot containing aromatic salt.
Blanch the prawns 2 minutes on each side in a very hot frying pan.
Each dish put 2 tablespoons of cream of artichokes and mortadella and the prawns are still hot, add a drizzle of raw oil.
Garnish with cheese wafer (optional)
Timing
- Total:
Ingredients and dosing for 4 persons
- 100 g coarse salt
- 100gr of slices of mortadella with peanuts
- 12 jumbo shrimp (preferably prawns)
- 4 artichokes medio\grandi
- 2 tablespoons peppercorns
- 2 tablespoons rosemary leaves (preferably fresh)
- 2 lemons
- 1 clove of garlic
- 1 tablespoon grated parmesan cheese
- Q. (b) extra virgin olive oil
- Q. (b) salt and pepper