Name: Jumbo shrimp salad with salmon roe
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Ingredients: 1 kg jumbo shrimp size 2/4 kg Vima; 2 l water; 20 g sea salt; 1 kg ice; 2 l water; 200 g velvet crab Vima; 200 g leek; 100 g tomato paste Vima; 400 g carrot; 150 g butter; 40 g flour; 250 ml white wine; 5 g salt; 1 g white peppercorns; 75 g fresh cilantro; 40 g rice papers; 50 g fresh beets; 100 g salmon roe; 25 g edible flowers

Jumbo shrimp salad with salmon

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Course: Gourmet

Cuisine: Mexican

Keyword: roe, salmón, shrimp

Prep Time: 35

Cook Time: 25

Total Time: 1

Servings: people

Ingredients

For the shrimp

1 kg jumbo shrimp size 2/4 kg Vima
2 l water
20 g sea salt
1 kg ice

For the warm velvet crab and carrot biscuit

2 l water
200 g velvet crab Vima
200 g leek
100 g tomato paste Vima
400 g carrot
150 g butter
40 g flour
250 ml white wine
5 g salt
1 g white peppercorns
75 g fresh cilantro

For the garnish

40 g rice papers
50 g fresh beets
100 g salmon roe
25 g edible flowers

Instructions

Shrimp cooking

In boiling water with plenty of salt, add the shrimps whole and cook for 3 min due to their large size.
Once the time has passed, take out cold water and mix with salt and much ice to abruptly stop the cooking and facilitate their peeling.
When the shrimps are cold, peel and reserve the heads to later use when making the sauce.

Preparation of the velvet crab and carrot biscuit

Sauté the crab with half the butter, add the chopped leeks and tomato paste, sauté with the flour and add some white wine.
Evaporate and cover with water, add the spices. Cook and reduce the mixture for 25 min.
Roast the carrots in the oven covered with aluminum, peel, and proceed to make a puree with the butter and sugar.
Add the puree to the broth, cook, and strain. It should be thick. Set aside.

Crunchy beet paper

Brush the rice paper with the resulting broth from blending the beets.
Dehydrate rice paper by drying completely and fry in scalding oil. Put aside.

Assembly

Put the shrimp tails, cilantro, salmon roe, beet paper, and edible flowers.
Top with the warm sauce before serving.
Taste when warm to be able to combine with the shrimp sauce.