Ingredients
Ingredients:
1 pack Selva Organic Black Tiger Shrimps (~18 pcs)
Salt and black pepper, to season
Preserved Lemon Gremolata:
¼ cup chopped parsley
1 clove garlic, minced
1 preserved Beldi lemon
2–3 tbsps extra virgin olive oil
A pinch of salt
Roasted Radicchio:
4 radicchio (or endives)
30g butter, melted
1 tbsp honey
4 sprigs fresh thyme, leaves only
A pinch of The Spice People Chili Maras
Cooking Method
Defrost the shrimps in the fridge overnight. Prepare the preserved lemon gremolata by combining parsley, garlic, preserved lemon, olive oil, and a pinch of salt in a bowl. Stir to combine and set aside.
Prepare the radicchio by cutting each in half lengthwise and removing the bitter core. Arrange the halves cut side up on a baking dish, season with salt and pepper, then pour over a mixture of melted butter, honey, thyme leaves, and chili maras flakes, ensuring each piece is evenly coated. Roast in a preheated oven at 180ºC for 25–30 mins, until tender and lightly browned on the edges.
Season the shrimps with salt and pepper, then pan-grill over high heat with a little oil for about 2 mins per side or cook over charcoal for added smokiness. To serve, arrange the roasted radicchio, top with the grilled shrimps, and finish with a generous spoonful of preserved lemon gremolata and lemon zest. Serve warm, ideally with a crisp white wine.
