Gambero Rosso Mazara (2pz/pcs) Recipe

Prepare gel

In a small saucepan combine yuzu juice, water and sugar. Stir to dissolve sugar. Sprinkle agar-agar evenly over the liquid and let sit 2 minutes to hydrate.

Place saucepan over medium heat and bring to a gentle boil while whisking. Boil 1 minute to activate agar, then remove from heat.

Pour the hot mixture into a shallow container and allow to cool at room temperature until it begins to set (about 10–15 minutes).

Once set, use an immersion blender to blitz the gel briefly until smooth and slightly glossy. Transfer to a squeeze bottle or small container and refrigerate until ready to plate (keeps 48 hours).

In a small bowl combine shichimi togarashi and toasted sesame seeds. Stir to blend. Set aside.

Prepare shrimp

Pat the red shrimp very dry with paper towels. Lightly season both sides with fine sea salt and a small pinch of black pepper.

Heat a nonstick skillet over medium-high heat until hot. Add 1 tsp olive oil and swirl to coat.

Sear the shrimp 30–45 seconds per side (they are delicate and should remain translucent in the center for sashimi-style quality). Remove from heat and let rest 1 minute. Alternatively, serve entirely raw if product is sashimi-grade; in that case, skip searing and keep chilled until plating.

If you used the gel from the refrigerator, warm the squeeze bottle briefly in warm water so gel flows smoothly.

Place two prepared red shrimp on each plate (total 2 pcs per serving). Drizzle a thin line or three small dots of yuzu gel alongside or atop each shrimp (approx. 5–8 ml gel per shrimp).

Lightly dust each shrimp with a very small pinch of the togarashi-sesame mixture — aim for a whispering dusting to complement, not overpower (about 1/8 tsp per shrimp).

Finish each piece with a tiny drop of neutral oil to add shine, a sprinkle of yuzu zest, and place a microgreen on or beside each shrimp.

Serve immediately at slightly chilled/slightly cool temperature. Provide 2 pieces per order.