500g of shrimp
30ml of olive oil
3 garlic cloves
400g of creamy butter
300ml of water
1,3kg of palm hearts in the form
12 cleaned big shrimp with the tail
Mince the garlic then fry it in olive oil before adding the shrimp heads.
Mix the heads until they release their coral (which adds colouring and flavour to the butter). Continue this process for 5 minutes.
Transfer the heads to a deeper pan and de-glace the frying pan well with a bit of water and add to the deeper pan.
Add the rest of the water to the deeper pan and cook for approximately 20 minutes. Cool down the recipe and corporate the creamy butter. Mix until it’s a homogenized mass.
Peel the bark around the palm heart and slice with a Japanese mandolin to make long strips like fettuccine in the length. The thickness must be around 1mm.
Put salt in a pot with boiling water. Add the fettuccine portion for about a minute until they soften.
Melt the butter in a frying pan. Add the blanched fettuccine and season. Stir the hot pan in circular movements until the sauce thickens.
Season the shrimp with salt and pepper and grill then in a very hot frying pan until they are bronzed. The centre must remain uncooked.
Glaze the shrimp and serve.