Ingredients
4 servings
- 500 g shrimp
- 3 shallots
- 200 g tomatoes
- 100 g carrots
- 35 g ginger
- 50 g celery stalks
- 50 g parsley
- 200 ml white wine
- 40 g butter
- 2 pieces of Little Gem lettuce
- 2 tablespoons olive oil
Procedure
Peel the shrimp. Set aside the heads and shells, do not discard. Remove the veins. Skewer the cleaned shrimp on skewers or sticks.
Cut the vegetables into equal pieces and sauté in a saucepan, add the shrimp shells. Sauté again. Add white wine and evaporate the alcohol. Add tomatoes and water. Cook for about 30 minutes. Blend with an immersion blender and strain through a fine sieve. Reduce to concentrate and thicken with cold butter, season with salt and pepper.
Lightly drizzle the shrimp skewers with olive oil, season with salt and pepper, and grill on each side for about 1.5 minutes.
Cut the lettuce in half, lightly drizzle with oil, and roast quickly on each side for about 1 minute. Serve the shrimp with the roasted lettuce drizzled with sauce. Garnish with fresh herbs.
