Red Shrimps wrapped in red chicory and lardo with reduction
4 people
35 min
Low difficulty
Wine pairing
Soave Superiore DOCG
Details
Wine pairing
Soave Superiore DOCG
Regional pairing. Perfect pairing. The almond note of the grape variety, Garganega especially, marries in youth the bitterness of radicchio and enhances with white flowers the delicacy of shrimp. Trebbiano di Soave, another grape that contributes to creating the wine, gives liveliness that doesn’t hurt in such a pleasantly flavorful dish.
How to cook it
Pan 35 minutes
Pan 35 minutes
Watch the video recipe
The protagonist
Ingredients
- 1 pack of Arbi Argentinian Red Shrimps 2 kg
- 1 small head of round red chicory
- 150g lardo (Lardo is a type of salumi made by curing strips of the pigs back fat with rosemary and other herbs and spices.)
- half a glass di brandy
- salt and oil to taste
- zest of organic orange and/or lemon to taste
Preparation
- Defrost the shrimps under running water, de-vein them, remove the shells and set aside, leaving the head and tail on.
- Wash and halve the red chicory leaves and blanch in boiling water until softened, then set aside.
- Wrap the shrimps in the lardo, then in the blanched red chicory.
- Heat a pan with a drizzle of olive oil, add the prawns and shells, brown and deglaze with the brandy, taking care to reduce the mixture.
- Add a pinch of salt if necessary.
- Remove the shrimps from the pan and place on a serving plate.
- Strain the remaining reduction through a large-mesh sieve and spoon over the shrimps. Finish with a sprinkling of organic lemon and/or orange zest.