Shrimp carpaccio with shrimp head sauce
Delicate raw shrimp pounded thin and served with a rich sauce made from the shrimp heads, white wine, thyme, garlic, and butter.
What you need
How Maurice does it
- 1
Peel the shrimp, reserving the heads and shells for the sauce. Devein the shrimp by cutting along the top and removing the vein.
- 2
Slice each shrimp in half lengthwise. Arrange them side by side on a cutting board, leaving small gaps between them.
- 3
Cover the shrimp with a layer of plastic wrap, then place another layer on top. Gently pound with a book or pan until thin and flattened.
- 4
Remove the top layer of plastic wrap. Place an upside-down round bowl or plate on the flattened shrimp as a guide and trim the edges with a knife to create a neat circle. Reserve the trimmings for the sauce.
- 5
Transfer the circular shrimp carpaccio to a serving plate and freeze for about 30 minutes.
- 6
Meanwhile, make the sauce: heat olive oil in a small pan over medium heat. Add the reserved shrimp heads and shells, lemon slice, and thyme. Sauté for 1-2 minutes.
- 7
Pour in the white wine and let it simmer gently. Add the butter and garlic cloves. Press the mixture with a spatula or masher to release flavor. Simmer for about 15 minutes.
- 8
Strain the sauce through a fine-mesh sieve into a bowl, pressing down on the solids to extract all liquid. Discard the solids.
- 9
Remove the carpaccio from the freezer. Pour the warm strained sauce over the shrimp. Finish with a few drops of soy sauce.
- 10
Serve immediately and enjoy.
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