Ingredients
- 200 g goat cheese
- 100 g roasted peanuts in shell
- 40 g carrot
- 40 g milk
- 30 g celery
- 20 g white onion
- 6 red prawns
- ice
- White wine
- Pecorino cheese
- sprouts of shiso (Japanese basil) or new salad
- extra virgin olive oil
- lemon
- salt
- black pepper
Shelled shrimp, clean the dark filament tails and keep heads and shells aside.
Cleanse and chop celery, carrot and onion and lightly fry them in a saucepan with a drizzle of oil. Add the shrimp shells and heads and toast them for 3 minutes.
Gradient with 1/2 glass of white wine and, when the alcohol has evaporated, add 250 g of ice.
Lower heat and cook for 20 minutes. Then blend in the cutter, then strain into the Chinese colander or chinoise lined with gauze.
You do reduce the filtered mixture again in a saucepan, with a lemon zest, salt and pepper, until the density of a sauce.
Blend goat cheese with milk to obtain a cream.
Shelled the peanuts and chop them.
Close the prawn tails in a vacuum-packed bag with a drizzle of oil and the sauce (an amount equal to half the weight of the tails). Seal and cook in the Roner at 61.5 ° C for 1 minute and 30 seconds.
Cool with ice. Alternatively, steam the shrimp tails for 2 minutes; let them cool in the shrimp sauce, letting them flavor for 1 hour.
Serve shrimp on goat cream with peanuts and shiso sprouts or new salad leaves; you can add a pinch of cumin, whose flavor is somewhat reminiscent of shiso.
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