How to make Crudo Shrimp

Instructions

1. Freeze the shrimp

   • Make sure to freeze the shrimp before using.

   The FDA standard is 7 days at -4°F (-20°C) or colder. A home freezer at 0°F (-18°C) is warmer than that, so shrimp sold for eating raw is the easier way. Thaw them in the fridge overnight, or sealed in a plastic bag in cold water.

   • You need
   • 8 fresh shrimp

   Freezing kills parasites if it’s cold and long enough. It doesn’t kill most bacteria.

2. Make the sauce

   • First, cut the lemons in half.
   • Use a fork to take the juice out of the lemon.
   • Save the juice in a bowl.
   • Make sure to remove all the seeds from the juice, otherwise… to be honest, nothing is gonna happen.
   • It’s just some people who think that seeds will kill them if they appear on the plate.
   • Anyway, put the olive oil in the lemon juice with salt and pepper.
   • Use a hand mixer to mix it until the lemon sauce becomes homogeneous, which by the way means “same kind”, but it just sounds cooler saying it like that.

   

   • You need
   • 2 lemons
   • 1 tbsp olive oil
   • ½ tsp salt
   • 5 g black pepper

3. Clean the shrimp

   • After taking the skin off, use a small knife to cut the shrimp as in the picture.
   • Make sure to remove the black digestive tract, a.k.a. the pooping intestine.
   • The digestive tract needs to be removed because it gives the shrimp a bitter taste.

   

4. Into the fridge

   • To prepare the dish we mix the shrimp with the sauce.
   • Put the bowl in the fridge for 20 minutes.

   Start a 20 min timer

5. Plate it

   • After the time has passed, put the shrimps on a plate.
   • Take a fork to beat the mixture left from the shrimps.
   • Use a spoon to put the mixture on top of the shrimps.
   • You may decorate the plate as you want.

   The photo up top has arugula leaves, thin carrot strips rolled up, and a cherry tomato cut into wedges, with a parsley sprig.

   • You need
   • 1 bunch arugula
   • 1 carrot
   • 1 cherry tomato