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Shrimp with olive oil and lemon, gnocchi, yellow peaches, salt cucumber |

Risotto, pasta and Rice, Vegetables and Fruits, Fish, Seafood & Shellfish

A seasonal preparation that maries sweet and salty.  The use of seasonal fruits will allow you to make this all year round.

Ingredients

Recipe for 4 servings

Peach

1 Unit(s)
Peach
1 Sprig(s)
Thyme
2 Tbsp
Olive oil
1 Turn(s)
Ground pepper

Shrimp

8 Unit(s)
Non-peeled jumbo shrimps
1 Unit(s)
Tomato
1 Tbsp
Tomato paste
5 Ml
Cognac
2 Unit(s)
Lemon juice

Aromatic Garnish

50 Gr
Carrot
50 Gr
Onion
1 Clove(s)
Garlic
50 Gr
Celery
50 Gr
Fennel
1 Tsp
Tomato paste
30 Ml
Cognac

Gnocchi

75 Gr
Ricotta
150 Gr
Flour
2 Sprig(s)
Tarragon
0.50 Tsp
Espelette pepper

Cucumber

1 Unit(s)
Libanese cucumber
2 Tbsp
Olive oil
3 Pinch(es)
Maldon salt

Preparation time: 45 min

Preheat your Four at 180 °F

  • Preparation

    Peel the carrots, onion and garlic.

    Cut the peaches into 8 quarters.

    Mince the garlic, onion and thyme.

    Cut the carrot, celery, fennel and tomato into small cubes.

    Pluck and mince the tarragon.  Slice the cucumber into 1cm slices.

    Clean and devein the shrimp.  Keep the shells if you have them.

  • Peaches

    In an oven proof container, place the peach slices.  Drizzle with olive oil and sprinkle with thyme and black pepper.  Bake for 1 hour.

  • Shrimp stock

    In a hot sauce pot, crush the shrimp carcasses and cook them on high heat with butter.  Add the carrots, onions, garlic, celery and fennel.

    Add the tomato paste as well as the tomato cubes.  Add the cognac and flambé the pan.  Add water to the height of the solid ingredients and cook on low heat for roughly 20 minutes.  Blend the preparation and then strain in a fine mesh sieve.  Season to taste and set aside and keep warm.

  • Gnocchi

    Whip the ricotta with the flour, tarragon and espelette pepper.  Season with salt and pepper and then transfer the mixture to a pastry bag.  In a pot of salted boilling water, press the gnocchi mixture while cutting it at 2cm intervals.

    Once the gnocchis are floating, remove from the pot and set in a bowl of cold water.  Strain and set aside.

    In a hot skillet with butter, sautée the gnocchi just before serving.

  • Cucumber

    In a mixing bowl, season the cucumber with olive oil and coarse fleur de sel.

  • Plating

    When you are ready to eat, roll the shrimp in lemon juice, drizzle with olive oil and sprinkle with fleur de sel.  

    Place the shrimp on your serving dish, and garnish with the gnocchis, peaches and cucumber.  

    Pour the shrimp stock on the dish at the last minute, at the table ideally.

    Garnish with fresh lime zests.

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