Ingredients for 4 people
Ingredients:
480gr shrimp 16/20
100gr wild Roka
200gr red orange
12gr sunflower seeds
100gr fennel
40gr radish
100gr wild Roka
200gr red orange
12gr sunflower seeds
100gr fennel
40gr radish
Citrus vinaigrette
julienne of an orange (blanched)
Juice of one orange
1 tps sugar
1 tps Dijon mustard
julienne of a lemon (blanched)
Juice of one lemon
1 tps chopped parsley
6 tablespoons olive oil
Salt, Ground pepper
Juice of one orange
1 tps sugar
1 tps Dijon mustard
julienne of a lemon (blanched)
Juice of one lemon
1 tps chopped parsley
6 tablespoons olive oil
Salt, Ground pepper
Method:
In a saucepan put the orange juice and sugar to boil until reduced to 2 / 3 and keep it at room temperature. In a bowl put the mustard, lemon juice, salt and pepper. Put the oil and then the juice and orange peel. Before serving, put the lemon zest and parsley.
Clean the shells of the shrimps, steam or cook in hot water and cool. Marinate the shrimp with half of the citrus vinaigrette and leave for about two hours in the refrigerator. Toast the sunflower seeds.
Cut the orange into segments and fennel into very thin strips. Mix all ingredients together in a dish and garnish in a plate.
Clean the shells of the shrimps, steam or cook in hot water and cool. Marinate the shrimp with half of the citrus vinaigrette and leave for about two hours in the refrigerator. Toast the sunflower seeds.
Cut the orange into segments and fennel into very thin strips. Mix all ingredients together in a dish and garnish in a plate.
Recipe by Petros Gavriel, member of CCA
