Two ways to cook shrimp... two consistencies of fontina... the crumbs of shells
A dish born from the delicate sweetness of blue shrimp and the personality of Alpine Fontina. The crustacean's double cooking creates an interesting interplay of textures, alternating softness and aromatic intensity.
Ingredients
For 4 people
• whole New Caledonian blue prawns • 200 g red datterini tomatoes • 30 g blueberries • 30 g blackberries • 30 g raspberries • 3 strawberries • 50 ml whole milk • 75 ml fresh cream • 275 g Fontina d'Alpeggio • ½ medium-sized Tropea onion • 1 medium-sized carrot • 2 radishes
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
Preparation
To cook the shrimp: Remove the shells and heads from the shrimp, then remove the black intestine from the backs. In a small saucepan of salted water, flavored with the shells, boil 4 shrimp; once cooked, drain, salt, and pepper. Brown the remaining 4 shrimp in a small pan lightly greased with extra virgin olive oil, then season with salt and pepper.
For the two Fontina textures: Cut 200g of Fontina into 1cm-thick strips, arrange them on a baking sheet lined with parchment paper, and microwave at 750W for 2 minutes, until crispy. Finely chop the remaining Fontina and transfer it to a small saucepan. Add the previously heated milk and cream and bring to a simmer. Season with salt and pepper, initially whisking, then blending with an immersion blender until smooth and creamy.
To make the shell crumbs: Arrange the shrimp heads and any remaining shells on a baking sheet lined with parchment paper. Microwave at 750W for 5 minutes. Once dry and crispy, transfer to a food processor and blend until crumb-like. For the vegetables, fruit, and coulis: Halve the berries, thinly slice the radishes, julienne the onion, and quarter half the cherry tomatoes. Blend the remaining cherry tomatoes with an immersion blender, strain the mixture through a fine-mesh sieve, and season the coulis with extra virgin olive oil, salt, and pepper.
Plating
Place a spoonful of creamy Fontina sauce on a plate and top with a sautéed blue shrimp. Garnish with a few shards of crispy Fontina, if desired. Add the datterini tomato coulis, top with a boiled shrimp, and top with the berries and prepared vegetables. Drizzle with extra virgin olive oil, salt, and pepper, and garnish with shell crumbs.
