Sweet Chili Shrimp Carpaccio
- Prep Time:
- Cook Time:
- Ready Time:
- 8 medium shimp shelled and devained
- sweet chili sauce can be bought in most grocery stores
- fresh lemon juice
- olive oil
- micro greens I used onion and alfalfa for taste
- Kosher salt
Start with your cleaned shrimp and place it under some cling film and using a mallet start pounding it out to about a 1/4 inch thick. You will use a mold of some sort to shape it next so don’t worry about that right now.
Using a mold of any kind shape the pounded shrimp on a plate you can use my example in the photo but any shape works. Now paint on a thin layer of the sweet chili sauce making sure to cover the entire surface.
Now if you want to use a blow torch, brulee the sweet chili sauce until it’s bubbling and you can see that the shrimp is cooked almost all the way through. Using a broiler do the same until the sweet chili is bubbling about a min or so.
To finish add your micro greens followed by a drizzle of finishing olive oil, a few grains of kosher salt and some fresh lemon juice. As you can see I used some little plastic bottles and put the lemon juice and olive oil in, it’s just a fun thing for the diner. Enjoy this one, it’s healthy, beautiful and delicious.