Red shrimp tartare with tomato soup
Red shrimp tartare with tomato soup is an intriguing raw fish main course, balancing sweetness, freshness, and umami. To prepare it, follow the advice of Ciccio Sultano, chef of the two-Michelin-starred Ristorante Duomo in Ragusa Ibla, and other restaurants in Rome (Hotel W), Palermo Airport (I Banchi di Ragusa Ibla), and Vienna (PastaMara), to name a few.
- 800 g red prawns
- 3 ripe tomatoes
- 3 basil leaves
- spring onion
- lemon
- Timo
- bread miso
- extra virgin olive oil
- apple cider vinegar
- sale
- baby
- Shell the prawns, removing the shell and the central intestine, and cut them into small pieces. Season them with oil, salt, and a pinch of grated lemon zest, then let them marinate in the refrigerator for a few minutes.
- Chop the tomatoes into pieces, pass them through a food mill, then season the resulting pulp with the torn basil leaves, a drizzle of oil, salt, pepper, apple cider vinegar, the grated zest and juice of 1/2 lemon, a couple of tablespoons of bread miso, and a tablespoon of chopped spring onion.
- Serve the prawn tartare with the tomato soup, garnishing with thyme leaves.
How to eat raw red shrimp?
Red shrimp should be treated with respect: the less you process, the better. Simply season them with a little oil, a pinch of salt, and a light grating of lemon zest. If the heads are edible, they can be used to make a raw sauce to add to a recipe or to top a plate of spaghetti. Tomato soup, prepared traditionally—that is, pureed rather than blended—lends a fresh note to the dish and is made more interesting by the addition of bread miso, a fermented condiment with an umami flavor.
