Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tartare di mazzancolle, burrata e insalatina di avocado e datterini

Shrimp Tartare with Burrata and Avocado & Grape Tomato Salad

Name: Shrimp Tartare with Burrata and Avocado & Grape Tomato Salad
Yield: Serves 4 servings
Ingredients: 4 slices good-quality bread; 2 fresh burrata cheeses; 8 very fresh shrimp (previously frozen for safety); 1 avocado; 10 grape tomatoes; as needed Extra-virgin olive oil,; as needed Black pepper,; as needed Fresh basil,; 1 lime; Zest of 1 unwaxed lemon

Tony Mazzanobile @tonyliebt_kocht

I’m lucky to have a friend who owns fishing boats on the Adriatic Sea and a fish market where he sells his catch. This morning, I went to buy some fish, and as soon as I saw the shrimp, I was amazed—they had the color of a tiger’s coat, shiny and beautiful, with expressive eyes. Then I realized why: they were alive. My friend told me, "I brought them in this morning from the Adriatic Sea." I took them home, and in the afternoon, I wanted to prepare them, but they were still alive. I tried running them under cold water, hoping they would die, but I had to dispatch them one by one. Cleaning them was tough—the heads were hard to remove, and the shells were firm and difficult to peel. Still, the meat was firm and tasted like the sea.

Tony Mazzanobile @tonyliebt_kocht

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Ingredients

Serves 4 servings

4 slicesgood-quality bread
2fresh burrata cheeses
8very fresh shrimp (previously frozen for safety)
1avocado
10grape tomatoes
as neededExtra-virgin olive oil,
as neededBlack pepper,
as neededFresh basil,
1lime
Zest of 1 unwaxed lemon

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Steps

1

First, slice the bread and brush each slice with water, then with olive oil. Flatten them slightly with a rolling pin, then use a cup or round cutter to shape them into rounds. Place them on a baking sheet lined with parchment paper. To keep them from moving, secure the cutter with the weight of a spoon if needed. Bake in a conventional oven at 400°F (200°C) for 4–5 minutes. Check frequently.
2

Cut the grape tomatoes into pieces and season with olive oil, basil, and salt. Separately, dice the avocado and season with olive oil, a pinch of salt, and lime juice. Let both mixtures sit for about 15 minutes to develop flavor. Combine the avocado with the tomatoes and set aside.
3

Mix the soft inner part of the burrata with a pinch of salt, pepper, olive oil, and lemon zest until creamy. Alternatively, blend more burrata with olive oil or a little milk until smooth.
4

Now, clean the shrimp by removing the heads and shells (you can save these to make a seafood stock and freeze for later). Remove the vein and roughly chop the shrimp with a knife to make a tartare. Season with salt, olive oil, and pepper.
5

To assemble, place a small amount of burrata under each bread round to keep it steady, then add a spoonful of burrata cream, followed by the salad, then the shrimp tartare, and finally drizzle a few drops of olive oil over the bread.