Porto Santo Spirito red shrimps minced with citrus, soft lettuce and pomegranate


  • Porto Santo Spirito® red shrimps
  • Olive oil
  • Thyme
  • Marjoram
  • Citrus
  • Lettuce
  • Endive
  • Chervil
  • Burnet
  • Sprouts mixture
  • Rocket
  • Pomegranate seeds



Peel the shrimps and keep the black intestine and the heads aside.
Put the heads in a bowl and marinate them with oil, thyme, marjoram and some slices of citrus.
Grind the heads with a ladle until it becomes a cream.
Dress the shrimps with oil and orange and lemon peels.
Then, place them (3 per portion) between two films and grind them with a meat mallet.
Put lettuce, endive, chervil, burnet, sprouts mixture together, dress vegetables with heads juice obtained by draining the cream with a Chinese strainer.
Place a dressed vegetable portion on a plate, cover with a thin layer of minced shrimps until it forms a domed-shape.
Dress with heads juice and decorate adding mixed lettuce and pomegranate seeds.

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