The Mediterranean red shrimp carpaccio is made from red shrimp caught in the Mediterranean Sea using trawl nets. On board, the shrimp are caught alive and individually selected by size. After a thorough wash with seawater, they are frozen at -45°C on board. On land, the shrimp are thawed in appropriate thawing equipment, then manually peeled to remove the shell, skin, and intestine. The tails are lightly pressed between two layers of film to form a carpaccio disc with a diameter of 150mm and a thickness of 1-2mm, then frozen again at -45°C for about 2 hours. After this process, they are vacuum-sealed in a food bag and stored at -18°C. The red shrimp carpaccio is distinguished by its pink and juicy flesh and its sweet and delicate flavor. This preparation is intended for raw consumption but can also be used with gourmet pasta and risotto dishes.
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The Mediterranean red shrimp carpaccio is made from red shrimp caught in the Mediterranean Sea using trawl nets. On board, the shrimp are caught alive and individually selected by size. After a thorough wash with seawater, they are frozen at -45°C on board. On land, the shrimp are thawed in appropriate thawing equipment, then manually peeled to remove the shell, skin, and intestine. The tails are lightly pressed between two layers of film to form a carpaccio disc with a diameter of 150mm and a thickness of 1-2mm, then frozen again at -45°C for about 2 hours. After this process, they are vacuum-sealed in a food bag and stored at -18°C. The red shrimp carpaccio is distinguished by its pink and juicy flesh and its sweet and delicate flavor. This preparation is intended for raw consumption but can also be used with gourmet pasta and risotto dishes.
