shrimp and papaya tartare

Inspired by a Moschino outfit, today’s recipe is one of my best dishes. The exotic taste of papaya as opposed to the savory shrimp and sweet cocktail sauce makes this recipe unique. Spectacular to see with its shades ranging from orange to pale pink, this tartare will bring much elegance to your table. The recipe is very easy to make. Ingredients at hand, let’s start with the homemade cocktail sauce…

tartare gamberetti papaya

Recipe. FOR 4 PEOPLE

1 large, ripe papaya + 600 g (21 oz) fresh shrimp + cocktail sauce*.

* For the cocktail sauce: 2 egg yolks at room temperature + 250 ml (8.8 fl oz) vegetable oil + 20 ml (0.70) lemon juice + 3 ml (0.10) wine vinegar + 20 ml (0.70) Worcestershire sauce + 15 ml (0.50) cognac + 5 g (0.17) mustard + 100 g (3.5) ketchup + salt + pepper + extra virgin olive oil.

In a bowl, place the egg yolks, pour the vinegar and start mixing the ingredients with an electric mixer. While whisking the eggs, pour the oil very slowly. Stir in the same way until you get a thick sauce. When the mayonnaise is whipped, add the lemon juice and continue mixing with the electric mixer until mixture is smooth. At this point add the ketchup, stir well and add the Worcestershire sauce, cognac, and mustard and mix well until the mixture is thick and smooth. Put it in the refrigerator for at least an hour. Wash the shrimp and put to marinate in a glass bowl with oil, salt, pepper and lemon. Then let rest in the refrigerator for at least 30 minutes, covering with plastic wrap. After this time, clean the papaya and cut it into cubes. With the help of a pastry ring, prepare the base with the papaya, then add the shrimp and season with plenty of cocktail sauce. Enjoy.

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