Shrimp Carpaccio with Radicchio

Description By Chef Joe Busalacchi

At a glance

Royal Rose Product
12 jumbo Mexican white shrimp (or equivalent); peeled and deveined, cut in half lengthwise
½ cup extra virgin olive oil
Juice of 1 lemon
1 cup fava beans, blanched
4 small whole artichokes
2 eggs
1 cup Japanese breadcrumbs (Panko), seasoned with salt and pepper
1 cup canola oil
1 small anise bulb (or fennel)
12 red teardrop tomatoes
2 cups radicchio, chopped into chiffonade strips
¼ cup balsamic Vinegar
½ cup extra virgin olive oil
Salt and pepper
Marinate shrimp in ½ cup olive oil, salt, pepper and lemon juice for 10 minutes.
For each of four portions, lay out a sheet of plastic wrap the same size as the plate each portion will be served on. Lay 3 shrimp (6 halves) on each of the 4 sheets of plastic wrap. Cover shrimp with another piece of wrap and then gently pound the shrimp until it spreads to cover the center portion of the plate. Repeat for the remaining three portions. Reserve in refrigerator.

Blanch the fava beans and reserve in refrigerator. Trim artichokes by cutting 1” off the top and leaving on ¼” of stem. Poach small artichokes until al dente. Chill. Remove outer leaves of artichoke until you get to the tender yellowish leaves inside. Cut in half lengthwise and then again to result in 4 quarters. Remove choke if desired. Beat eggs in a bowl. Dip the artichokes in the egg then in seasoned Panko breadcrumbs. Fry in ¼- inch canola oil until golden brown.

Wash small anise (fennel) bulb. Peel off the outside leaves. Slice as thin as possible. Place slices in a bowl of ice water to make crunchy. Slice 12 red teardrop tomatoes in half lengthwise. Chop radicchio into thin strips or chiffonade.

In a separate bowl, whisk balsamic vinegar and ½ cup olive oil with salt and pepper. Combine fava beans, artichokes, anise, tomatoes, and radicchio in the bowl with the vinegar mixture. Reserve in refrigerator.

To serve: For each plate, remove the top sheet of plastic wrap from one of the flattened shrimp packets. Place the serving plate on top of the shrimp and turn it upside down. Then remove the remaining top plastic wrap. Spoon one-fourth of the vegetable mixture onto the center of the shrimp. Drizzle additional marinade on shrimp.