Raw shrimps with pea, carrot and potato dices with a yogurt dressing with a touch of lemon and chives.
- 20 extra fresh shrimps
- 600 Orogel insalata russa (mix of pea, carrot and potato dices)
- 150g natural yogurt
- juice of 2 lemons
- 1 sprig of chive
- white wine vinegar
- 2 tbsp mayonnaise
Boil the vegetables in slightly salted water, with a tablespoon of white wine vinegar. Do not overcook, drain and let cool down..
For the vegetables dressing: whisk yogurt with lemon juice, mayonnaise, a pinch of salt, a pinch of ground pepper and chopped chive.
Wash the shrimps in salted water and peel them. Chop the parsley.
In a bowl, whisk extra virgin olive oil, lemon juice, a pinch of salt, some ground pepper, chopped parsley, thyme. The final product must be sauce-like.
Place the vegetables at the centre of a plate. Dip the shrimps in the dressing and place in four different plates. Whisk again the dressing and serve.