Cardinal shrimp in miniature
I wake up early and I already know what to have for lunch… Shrimp cardinale..It was raining outside, nothing from the fishmonger… I improvise.
- We stick the defrosted shrimps on a toothpick and wrap them with prosciutto.
- Fry one side of the shrimp one by one on a heated oiled pan (first the one without prosciutto).
- In a separate bowl, mix a little balsamic vinegar, olive oil and lemon juice.
- Serve and pour with a mixture of oil, acetate and lemon.
This dish is most often served in a restaurant with cooked rice with or without cream, so I recommend it to you. And of course if it is at all possible to buy real shrimp because I struggled with these miniatures…