Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Carpaccio di gambero rosso con burrata e pompelmo rosa

Red Shrimp Carpaccio with Burrata and Pink Grapefruit

Name: Red Shrimp Carpaccio with Burrata and Pink Grapefruit
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 14 oz red shrimp (make sure they are very fresh); 7 oz burrata cheese; 3 1/2 oz mixed watercress (or substitute with fresh salad greens or edible flowers); 1 sweet pink grapefruit; 1 orange; 1/4 cup extra virgin olive oil (50 ml); Salt; Pink peppercorns, freshly ground

Jessica Costella @cook_5979178

A dish for those who love raw seafood; a great idea for an appetizer!

Jessica Costella @cook_5979178

A dish for those who love raw seafood; a great idea for an appetizer!

Saved

Ingredients

20 min

Serves 4 servings

14 ozred shrimp (make sure they are very fresh)
7 ozburrata cheese
3 1/2 ozmixed watercress (or substitute with fresh salad greens or edible flowers)
1sweet pink grapefruit
1orange
1/4 cupextra virgin olive oil (50 ml)
Salt
Pink peppercorns, freshly ground

Saved

Steps

20 min

1

Peel and devein the shrimp. Place them between sheets of plastic wrap and flatten gently with a meat mallet to form a shape that fits your serving plate. Keep refrigerated.
2

Chop the burrata and season with salt, pepper, and a little grated orange zest.
3

Juice the grapefruit and whisk it with the olive oil, a pinch of salt, and a grind of pepper. Segment the orange and cut into bite-sized pieces. Make sure to remove any white membrane.
4

Arrange the shrimp carpaccio on the plate. Add small dollops of burrata, the orange pieces, and the watercress. Drizzle with the grapefruit dressing and serve!