Can I prepare this dish in advance?

Yes, prepare the carpaccio up to 10 hours in advance and keep it covered in the refrigerator. You can also prepare the dressing and toppings in advance.

What if I can't find Red prawns?

You can also make this recipe with other fresh raw shellfish such as langoustines, lobster, prawns, or giant shrimp.

Is this dish suitable as a main course?

No, it is more of a refined appetizer or a light lunch.

Can I adjust the dressing?

Yes, a lime juice variant also works well, possibly with coriander instead of the Ibiza herbs.

Which wine pairs well with this?

A dry, fresh white wine such as a Verdejo, Albariño, or an elegant rosé.

Carpaccio of Red Prawns with orange dressing and pistachios

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30min

•

Easy

A festive appetizer that bursts with finesse and flavor. Red Prawns – the luxurious red shrimp – are pounded thin into a carpaccio and finished with citrus, spicy oil, crunchy capers, and zesty accents. Deliciously fresh and elegant – perfect as a starter for a dinner or festive occasion.

Ingredients

What do you need?

Quantity: 4P

- Carpaccio
500g Red Prawns (red shrimp, peeled)
Coarse salt
Olive oil
Red chili berries (ground by hand)
Peeled, unsalted pistachios (roughly chopped)
Crispy capers (fried in olive oil and cooled)

- Orange dressing
1 orange (zest and juice)
Ibiza herbs from Pit Pit
Extra olive oil (to taste)

(red shrimp, peeled)

(ground by hand)

(roughly chopped)

Crispy capers (fried in olive oil and cooled)

(zest and juice)

Extra olive oil (to taste)

Preparation method

How do you make this?

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Preparing the shrimp: Completely peel the red prawns. Place them on a board between two sheets of baking paper, in a circular shape like a sun. Gently flatten them with a flat object (such as a rolling pin or empty wine bottle) until very thin. Remove the top sheet of baking paper and place the carpaccio on plates.

Finishing the carpaccio: Drizzle with olive oil and a pinch of coarse salt. Crush the red peppercorns in your hand and sprinkle over the carpaccio. Roughly chop the pistachios and distribute them over the whole.
Making the dressing: Grate the zest of the orange. Squeeze the orange. Mix the juice and zest with the Ibiza herbs from Pit Pit. Pour this dressing over the carpaccio. Optionally finish with extra olive oil.
Final touch: Add the crispy fried capers just before serving for extra crunch.

Tips

Let the Red prawns get really cold in the fridge for the best result. Only use super fresh shellfish – this dish completely depends on the quality. No Red prawns in your area? No stress: langoustines, lobster, raw prawns, or giant shrimp from the fishmonger will also do the job perfectly.