Shrimp Crudo with Creme Fraiche, Apple, Chard, and Shallot

Serves
serves 4-6
Time
30 minutes

PHOTOGRAPHY BY EVA KOLENKO

In Puglia, “crudo” refers to a wide range of raw seafood preparations, including whole uncooked gamberi rossi, the region’s large red shrimp, with their heads and tails intact. The sweet flavors of the shrimp flesh—and its slippery texture—are meant to shine through. Use only the freshest, highest-quality shrimp possible.

What You Will Need

Ingredients

2 small shallots, finely diced (¼ cup)
¹⁄₄ cup apple cider vinegar
Kosher salt
1 small tart apple
1 rainbow chard stalk, minced
1 tbsp. plus 1 tsp. fresh lemon juice
12 extra-large head-on shrimp or prawns
¹⁄₄ cup crème fraîche
Flaky sea salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Small cilantro leaves or fennel fronds, for garnish (optional)

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Instructions

Step 1

In a small bowl, add the shallots, vinegar, and a pinch of salt. Set aside to marinate for 10 minutes.

Step 2

Drain and discard the vinegar. Core and mince the apple, then add to the pickled shallots mixture along with the chard. Add the lemon juice and adjust the seasoning with additional kosher salt to taste.

Step 3

Rinse the shrimp under cold water and carefully peel away most of the shells, leaving the heads and tails attached. Using a sharp paring knife, carefully devein the shrimp.

Step 4

Divide the cleaned shrimp among 4–6 chilled plates, then top each serving with a generous tablespoon of the prepared apple mixture, a small dollop of crème fraîche, a pinch each of flaky sea salt and black pepper, a few drops of olive oil, and some small cilantro or fennel leaves if desired. Serve immediately.

In a small bowl, add the shallots, vinegar, and a pinch of salt. Set aside to marinate for 10 minutes.
Drain and discard the vinegar. Core and mince the apple, then add to the pickled shallots mixture along with the chard. Add the lemon juice and adjust the seasoning with additional kosher salt to taste.
Rinse the shrimp under cold water and carefully peel away most of the shells, leaving the heads and tails attached. Using a sharp paring knife, carefully devein the shrimp.
Divide the cleaned shrimp among 4–6 chilled plates, then top each serving with a generous tablespoon of the prepared apple mixture, a small dollop of crème fraîche, a pinch each of flaky sea salt and black pepper, a few drops of olive oil, and some small cilantro or fennel leaves if desired. Serve immediately.