1. Scampis
carpaccio with
caviar
Longing for Shrimp Scampi but tired of the
usual sautéed and grilled shrimps? Or simply
finding some new twist on the usual flavor of
Shrimp Scampi recipes? Scampis carpaccio
with caviar is a unique take on one of the
most universally favored seafood in the world.
It is an elegant and light appetizer perfectly
paired with a refreshing glass of white wine.
2. Description
A unique take on an exotic Italian appetizer commonly served in upscale
restaurants, Scampis Carpaccio with Caviar uses raw scampi instead of the
traditional raw beef. The scampi is pounded and flattened to make thin strips of
meat and dressed with lemon, olive oil and parsley. The addition of caviar lends a
strong and sharp taste to the sweet and juicy scampi. Mesclun is served together
with the shrimp and caviar to balance out the exquisitely rich flavors. While the
flavors are rich, this is a very light appetizer low in calories ideal for the super-health
conscious.
Scampi are usually served in garlic and butter sauce, and sometimes, even with
white wine. This recipe on the other hand has given it a whole new different twist by
not using any of them! This recipe introduces Scampi in a new way, and brings on a
whole new batch of fresh flavors that could actually surprise many– including
Scampi lovers who eat them regularly.
For this recipe, it is important to get freshly caught prawns because they will be
served raw. The shrimps must smell of the sea, not fishy. If you are reluctant to eat
raw shrimps, you can also steam the prawns for a few seconds until they turn a slight
pink but not too long that they turn a bright orange. The thrill of this recipe is
sampling the softness of the fresh seafood and truly tasting its natural flavor. Try this
exotic scampi recipe and you can call yourself a true gourmand.
3. Preparation
First, place a fine serving of mesclun on a plate leaving the
center free for the scampi. Set it aside.
Take a scampi, gut it, slice into two and spread, place it on a
plastic wrap.
Fold the plastic over the body till covered then gently pound it
with a pan to flatten.
Set it on the plate with mesclun then do the same process with
two more scampi.
When all done with three scampi, season with lemon juice,
pepper, then salt. Spread caviar over them then top with the
green onion shoots.
Finally, spoon some of the parsley-olive oil mixture and spread it
around the scampi. You’re now ready to serve it. Bon Appétit!
