Salads & Bowls · Italian
Tomato and Cucumber Carpaccio with Shrimp and Basil Oil
Paper-thin rounds of red and yellow tomato and cucumber are fanned out and dotted with sweet poached shrimp and shaved onion. Vivid basil oil pools between the slices, so every forkful is juicy, cool and fragrant.
Test kitchen note: Salt the tomato slices five minutes before plating and pour off the liquid; the flavor concentrates and the plate stays tidy.
Method 6 steps
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Blanch the basil for 10 seconds, cool in ice water, squeeze dry and blend with the olive oil and a pinch of salt until smooth.
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Poach the shrimp in simmering salted water for 2 minutes, until pink, then drain and cool. Toss with the lemon juice.
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Soak the shaved onion in cold water for 10 minutes to soften its bite, then drain.
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Lightly salt the tomato slices and let them rest for 5 minutes, then tip off the liquid.
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Overlap the tomato and cucumber slices on a large plate. Scatter the onion and shrimp over the top.
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Spoon the basil oil around the plate and finish with flaky salt.
That is the whole pie. Enjoy every slice.
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