Friday, April 1, 2011

Shrimp Carpaccio

I've taken some raw prawns and dusted them with meat glue.  They are rolled in plastic wrap tightly and allowed to rest for at least four hours. I lightly poached the roulades until internal temp is around 130  the shrimp log is frozen until solid and then shaved paper thin on a meat slicer. The shrimp Carpaccio can be drizzled with any oil or aioli of choice with some fresh greens.

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