Shrimp crackers
Ingredients
The shrimp coulis
- the gambero rosso heads or other shrimps
- 50 g tomato puree
- 500 g water
- 1 sprig tarragon
The shrimp crackers
- 180 g the shrimp coulis we made before
- 120 g neutral oil I use sunflower or grape seed oil
- 30 g flour
- 2 g salt
Instructions
The shrimp coulis
- Drizzle some oil in a hot pan and start pan frying the shrimp heads till golden brown. Now also pan fry them on the other side. This takes about two minutes on each side.
- Once golden add the tomato puree and while stirring pan fry this for another 2 minutes.
- When a nice fond has formed on the bottom you can deglaze the pan with the water. Also add the tarragon and let it simmer on a low heat for 15 minutes.
- After that transfer everything into a strong blender and blend it till smooth. I know it may be strange to some, but this really improves the flavor and all the shells are passed out anyway.
- To do this pass it through a super fine sauce sieve and press it with a ladle to be sure you don’t waste a single drop.Â
The shrimp crackers
- Pour the shrimp coulis into a measuring jar and also add the neutral oil, the flour and the salt. Blend it till smooth.
- Now spray some pan coating in a preheated American pancake pan and fill each one with a generous amount of batter. Then let them pan fry on a medium heat till almost all the bubbles are gone. This means there’s no more moisture and the crackers are crispy.
- If they start turning brown you need to turn down the heat or take them out a bit sooner and if necessary dry them in the oven at 60 °C (140 °F).
- Once cold keep them dry and covered for later.
