Noray recipes

Noray shrimp carpaccio

Our ultra-fresh shrimps are perfect for raw recipes. And this carpaccio by chef Marc Segarra is the best example of this. A recipe full of flavor and textures that makes Noray shrimps the best ally to enjoy cooking.

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How to prepare the recipe of Noray shrimp carpaccio

Ingredients (for 10 people)

For the shrimp carpaccio:

1 kg Noray shrimps

For the marinade and carrot sticks:

60 grs. garlic clove
187 grs. of EVOO
187 grs. of leek
187 grs. red onion
187 grs. of carrots
312 grs. of white wine
312 grs. of Chardonnay vinegar
4 units of chili peppers
c/s bay leaf
Salt and pepper balls

For the garlic oil:

Garlic and sunflower oil

For the final and presentation:

Cilantro leaves
Mint leaves
Radish slices
Sliced jalapeños

Elaboration

Peel and remove the guts from the shrimps. Separate the shrimps into piles of 5 and make a carpaccio with the help of a vacuum bag and a saucepan.
Cut the vegetables into julienne strips and the carrot into sticks.
Brown the vegetables in oil, once they are soft, add the wine, vinegar and let cook for 5 minutes and let cool.
Infuse the garlic with the oil on the grill for about 30 minutes.

FINIAL AND PRESENTATION:

Place the carpaccio on a plate to temper.
Dress with the marinade liquid.
Place the carrot and red onion sticks in such a way that they are evenly distributed around the carpaccio.
For the presentation, add slices of radishes and mint and coriander leaves.
Heat the oil to 180ºc and put it in a small jug.
At the table, once the dish is served, pour a little of the garlic oil over the carpaccio.

Noray recipes

Noray shrimp carpaccio

How to prepare the recipe of Noray shrimp carpaccio

Ingredients (for 10 people)

Elaboration

Buy our Noray shrimps to make the recipe of Noray shrimp carpaccio

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