in Recipes

Tomato – cucumber – carpaccio with shrimp

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Ingredients for 4 servings:

  • 450 g beefsteak tomatoes
  • 250 g cucumber(s)
  • 2 balls of mozzarella
  • Sea salt
  • pepper, black
  • 1 lime(s)
  • 200 g crème fraîche
  • 2 tbsp milk (1.5%)
  • 250 g shrimp(s), seasoned (sweet and spicy)
  • Basil for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the tomatoes and remove the stems. Peel the cucumber. Drain the mozzarella and cut everything into thin slices. Arrange the mixture alternately on 4 plates, season lightly with salt and pepper. Wash the lime in hot water, finely grate the zest, and squeeze out some of the juice. Mix the lime zest, crème fraîche, milk, salt, and pepper, and season with 2-3 teaspoons of lime juice. Arrange the shrimp on the carpaccio, drizzle with the dressing. Garnish with basil and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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