I’m always looking for new recipes, read and fat-free, balanced and a little ‘creative, possibly with seasonal vegetables and flavors that can surprise with the simplicity with which the ingredients are combined ….. In this hot summer, and in the splendid setting of Provence I thought of a clear zucchini carpaccio with shrimp ….. I want to share with you for its simple goodness’!
Ingredients for 2 persons: 8 shrimp (about 10 cm in length), 2 medium sized zucchini trumpet, 2 tablespoons extra virgin olive oil, juice of one lemon, a pinch of salt flavored with herbs, pepper gray.
Wash zucchini and cut into very thin slices along the length. Leave to infuse for at least an hour with an emulsion of oil, lemon juice and pepper gray (a tablespoon of olive oil, the juice of a lemon and pepper gray). Wash the shrimp, remove the shell and remove the filament of the back, toss with a tablespoon of olive oil and leave to infuse for about an hour. Cook the shrimp in a nonstick pan over high heat, and without any other seasoning for a few minutes or until they are golden on the surface.
To assemble the dish by placing the cooked shrimp and crispy on the carpaccio of zucchini. At the end of cooking add a few pinches of salt on the shrimp flavored with herbs.
