Oriental Mazara (8pz/pcs) Recipe
gambero rosso di Mazara, avocado, lime, pomodoro semi dry red shrimp from Mazara, avocado, lime and semi-dry tomatoes [2]
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Ingredients
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Shrimp
Avocado-lime mousse
Semi-dry tomatoes & garnish
To serve
Method
Shrimp
Prepare shrimp
Pat the Mazara red shrimp dry with paper towels. Lightly season both sides with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper.
Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium-high heat until shimmering. Sear the shrimp 30–45 seconds per side (they are small and cook quickly) until just opaque and lightly browned — do not overcook. Remove from heat and let cool slightly to room temperature.
Avocado-lime mousse
Make mousse
Scoop the flesh of 1 ripe avocado into a small food processor or bowl. Add 2 tablespoons fresh lime juice, 2 tablespoons mascarpone or Greek yogurt, 1 tablespoon finely chopped chives, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Puree until smooth and creamy. Taste and adjust seasoning or lime to preference.
Transfer the mousse to a piping bag (or zip-top bag with the corner snipped) for neat plating. Keep chilled until assembly.
Semi-dry tomatoes & garnish
Drain the oil from semi-dried tomatoes and slice into thin julienne strips. If using oil-packed tomatoes, reserve a little of the oil to finish the dish.
If using the optional diced fresh tomato, toss the dice with a pinch of salt and a teaspoon of lime juice to brighten and set aside.
Combine 1 teaspoon finishing olive oil with 1 teaspoon lime zest and toss briefly with the tomato strips to coat lightly.
Assembly & Serving
If using crostini or crackers, place 8 on a serving platter. If using small serving spoons, arrange them on the platter.
Pipe a small quenelle or dollop (about 1 tablespoon) of the avocado-lime mousse onto each crostini or into each spoon.
Place one cooked Mazara red shrimp on top of each mousse portion, tail inward so it sits neatly; for presentation you can halve larger shrimp lengthwise and use one half per serving if preferred.
Top each shrimp with 2–3 strips of the semi-dried tomato and a tiny spoonful (about 1/2 tsp) of the optional diced fresh tomato if using.
Finish each piece with a few microgreens or a small basil leaf, a light drizzle of the reserved tomato oil or extra-virgin olive oil (about 1/8 tsp per piece), a pinch of flaky sea salt, and a light sprinkle of lime zest.
Serve immediately at room temperature as an appetizer. Leftovers of mousse should be refrigerated and used within 24 hours; shrimp are best served fresh.