Shrimp carpaccio with citrus and pink pepper: an ideal starter to give a new twist to the usual seafood.

Raw seafood has been gaining ground in domestic cooking for years. Although for a long time they were relegated to Japanese or Italian restaurants, today they are part of the daily repertoire of those looking for light dishes with presence. In a celebration menu -Christmas, birthdays, wedding banquets, a special dinner- this carpaccio fits like few others: it lightens the beginning, brings freshness and offers a splash of color that shines on the table.

There's something else: it can be left well in advance. That quality so valued by hosts and home cooks allows you to organize the meal with a peace of mind that is in short supply on big days. A short time in the freezer is enough to give the prawns just the right firmness and allow them to be flattened and cut with precision.

Before putting on the apron, it is worth clarifying something. Anisakis, that parasite that puts us on our guard with raw fish, appears mainly in marine fish and cephalopods (anchovies, hake...). On the other hand, crustaceans such as shrimps, prawns, lobsters or crayfish are not considered as usual hosts.

This does not make raw seafood risk-free: uncooked seafood can carry bacteria or other pathogens if the cold chain or hygiene fails. That's why pregnant women, young children, the elderly and the immunocompromised should opt for well-cooked versions.

With that in mind, this carpaccio can be served in two ways :

• a practically raw version, for those who buy excellent product, work it cold with scrupulous cleanliness and eat it the same day, and another,
• with cooked and chilled prawns, which maintains the spirit of the dish and is calmer when there are guests at risk.

Step 1. Peel and clean the shrimp

Remove head, tail and shell. Make a shallow cut along the back and remove the intestine (the dark strand) with a toothpick or the tip of a knife. The bite will be thinner and cleaner in the mouth.

Step 2. Open and arrange on film

Spread a sheet of cling film on the counter. Open each prawn or shrimp in half lengthwise and place it on the film in an orderly fashion, already in the shape you want on the plate (for example, a circle).

Step 3. Cover and flatten

Place another layer of film on top. Flatten with a mallet, a rolling pin or the base of a ladle until you get a thin and homogeneous layer. The idea is to spread, not to break.

Step 4. Fill gaps if necessary

If there are gaps, cut a small piece from the ends, use it to fill the gap and press again. It is a small detail that makes a difference when you see it already on the plate.

Step 5. Chill to fix the shape

Place the whole thing in the freezer for 45-60 minutes. This cooling is not a "safety treatment": it is a way for the carpaccio to stabilize and you can handle it without it falling apart.

Step 6. Shape and plate

Remove from the freezer and remove the top film. If you want a perfect circle, use a plate as a template: lay it on top and trim the excess with the tip of a knife. Transfer the carpaccio to the serving plate and carefully remove the second layer of film.

Step 7. Garnish and decorate to taste

Add a little salt flakes, a dash of extra virgin olive oil, lemon zest, orange zest, a few pink peppercorns and finely chopped chives.

Whoever wants to experiment will find infinite ways. There is room to play without losing the spirit of the dish.

• Trout roe adds color and saltiness.
• Lime and coriander take the recipe to a brighter register (better a few drops of lime than a whole bath).
• Chopped pistachios introduce texture and an interesting fatty nuance.
• A measured touch of soy and fresh ginger can work as an oriental wink, as long as it does not mask the flavor of the seafood.
• Even a few barely warm cockles can reinforce the marine depth if placed sparingly.

The key remains the same: any additions should add, not compete.

Can I use already frozen shrimps or prawns?

For this recipe (raw version), it is not recommended. If a seafood has been completely thawed, putting it back in the freezer (even if it is "just for an hour" to firm it up) falls into the realm of refreezing, a practice that should not be done if the ingredient has not been properly cooked beforehand.

Why is it necessary to put the carpaccio in the freezer for 45-60 minutes?

This is a technical step, not a "safety step": it serves to keep the carpaccio firm so that you can cut it or move it without breaking it.

Do I have to worry about anisakis in the shrimp?

Anisakis is a typical problem of marine fish and cephalopods; crustaceans (shrimps, prawns, lobsters, etc.) are not considered infected by anisakis. That said, "anisakis-free" does not mean "risk-free": raw seafood requires quality, hygiene and cold.

What do I do if there are pregnant women or vulnerable people at the table?

During pregnancy, it is recommended to avoid raw food, including raw fish and bivalves (oysters, clams or mussels). For sanitary prudence, the same recommendation applies if there are elderly or immunocompromised people.

Can I make it with cooked shrimp?

Yes, and it looks very good: short cooking in salted water, immediate cooling in ice water, drying and the same technique of the film. The cold shock can help you to "fix" the disk, but use it to serve on the day, not as a method of preservation.

How long does this prawn carpaccio last once assembled?

A few hours. The ideal is to assemble it a short time in advance, keep it tightly covered in the coldest part of the refrigerator and dress it just before serving (the cold preserves, but does not "improve" the crudo with the passage of time).