Bresc BV

Tomato carpaccio and grey (Dutch) shrimps

Ingredients

4
  • 160 g grey (Dutch) shrimps
  • 30 g Bresc Alioli limón
  • 20 g basil oil
  • 20 g white wine vinegar
  • 10 g Bresc Strattu di pomodoro
  • 4 Kumato tomatoes
  • 2 balls Burrata
  • basil cress
  • salt and pepper

Preparation method

Mix the vinegar and oil and season with salt and pepper. Slice the tomatoes and marinate them in the oil-vinegar mixture. Mix the Alioli limón with the Strattu di pomodoro. Arrange the tomatoes over the plate and distribute the burrata on top. Arrange the shrimps on top. Garnish with a swirl of Alioli limón. Sprinkle with a little marinade from the tomatoes and garnish with the basil cress.

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