José Pizarro’s Gambas Carpaccio


José Pizarro serves up a storm with this refreshing prawn carpaccio

“I’ve had different versions of this recipe in several places – in Atrio in Cáceres and at La Tancada too. At Atrio, they finish it with caviar and at La Tancada with olive oil, cherry tomatoes and local flowers.

Both different, both fantastic. This is an impressive dish to try – and your guests will be pleased you did!”

• handful basil leaves
• 170ml extra virgin olive oil
• 100g mixed cherry tomatoes, peeled
• sea salt
• freshly ground black pepper
• 300g large raw prawns, peeled and deveined
• edible flowers, to garnish

1 Blanch the basil leaves in boiling water for 2 seconds, then rinse under cold water and drain on kitchen paper. Put into a small blender with 70 ml of the exra virgin olive oil and blitz together. Set aside.
2 Toss the peeled cherry tomatoes in the rest of the oil with plenty of seasoning. Leave to marinate for 30 minutes–1 hour.
3 Butterfly the prawns using a very sharp knife, then slice them very thinly on the diagonal to give the largest surface area, similar to slicing gravadlax or smoked salmon.
4 Arrange the prawns on a plate. Remove the tomatoes from the oil, halve and dot over the prawns.
5 Scatter with the edible flowers and drizzle with the basil oil. Finally, sprinkle with sea salt and serve.

Recipe courtesy of José Pizarro, extracted from Catalonia 


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