Back Raw Shrimp with mango and stracciatella sauces
Ingredients for 4 people
16 red shrimp
200 g of Stracciatella cheese
200 g of mango
1 teaspoon of lime juice
Beansprouts or other shoots
Extra virgin olive oil
Salt and pepper
Peel the shrimp, remove their intestines and then chop the shellfish coarsely. Season with a drizzle of olive oil and a pinch of salt and put them in the refrigerator.
Cut the mango into little pieces and put it in the blender with the lime juice. Sieve this purée and then chill it in the refrigerator for about ten minutes.
Put the stracciatella in the beaker of an immersion blender, add a pinch of salt and mix, adding at least a tablespoon of extra virgin olive oil.
To plate up, place at the center of each plate a small paper or cardboard disk or the lid of a can. With the aid of a spoon or a fork, drip the sauces onto the plates in an irregular manner.
Remove the paper disk, place at the center of each plate a tablespoonful of the shrimp tartare, decorate with a few beansprouts and serve.