Gamberoni Rosso Recipe

Prep and chop shrimp

Pat shrimp dry with paper towels. Using a sharp knife, finely dice the chilled raw shrimp into small, even 1/4" pieces. Place diced shrimp in a chilled bowl to keep cool.

Combine aromatics

Add the minced shallot, chopped chives, chopped parsley and chopped capers to the bowl with the shrimp. Add lemon zest, lemon juice, 2 tablespoons extra-virgin olive oil, sea salt and freshly ground black pepper.

Mix and chill

Gently fold the ingredients together with a rubber spatula until evenly combined. Taste and adjust seasoning (add a pinch more salt or 1/2 tsp more lemon juice if needed). Cover and refrigerate for at least 15 minutes and up to 45 minutes to let flavors meld. Keep chilled until plating.

Finish and garnish

Just before serving, stir the tartare briefly and spoon into a ring mold or arrange elegantly on chilled plates. Drizzle a small amount (about 1/2 tsp per serving) of the lemon-saffron emulsion over the top, add microgreens, and serve with toasted baguette slices and a lemon wedge.

Bloom saffron

Place the saffron threads in a small bowl and pour 1 teaspoon hot (not boiling) water over them. Let bloom for 5–10 minutes until the liquid is deeply colored and aromatic.

Start the emulsion

In a tall, narrow container or the base of an immersion blender, combine the egg yolk, Dijon mustard, and lemon juice. Whisk or pulse briefly to combine.

Add saffron and oils

Pour the saffron and its soaking liquid into the yolk mixture. While whisking vigorously (or running the immersion blender at low speed), begin to drizzle in the neutral oil very slowly, drop by drop, to start forming an emulsion. Once it begins to thicken, continue to add the neutral oil in a thin steady stream. As the emulsion gains body, add the extra-virgin olive oil in the same slow stream to incorporate flavor.

Season and adjust

When the emulsion is thick and smooth (similar to a thin mayonnaise), season with fine sea salt and white pepper. Taste and adjust acidity with a few drops of lemon juice if needed. If the emulsion is too thick, thin with 1/2 teaspoon warm water at a time until it reaches a spoonable consistency.

Strain (optional) and chill

For a perfectly silky emulsion, pass through a fine-mesh sieve to remove saffron threads and any coagulated bits. Keep refrigerated and use within 24 hours. Bring to cool temperature before spooning over the chilled tartare.

Spoon or mold the chilled shrimp tartare onto plates or onto toasted baguette slices. Drizzle about 1 teaspoon of lemon-saffron emulsion per portion over the tartare and around the plate for decoration. Garnish with microgreens and serve immediately with lemon wedges on the side. If serving as individual bites, place a small quenelle of tartare on each crostini and top with a drop of emulsion.