Serves 4
Ingredients
Coral butter
500g of shrimp
30ml of olive oil
3 garlic cloves
400g of creamy butter
300ml of water
Fettuccine
1,3kg of palm hearts in the form
of fettuccine
12 cleaned big shrimpwith the tail
Salt
Black pepper
Method
Mince the garlic then fry it in olive oil before adding the shrimpheads.
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.
Fettuccine
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.
Finalization
Melt the butter in a frying pan. Add the blanched fettuccine and season. Stir the hot pan in circular movements until the sauce thickens.
Shrimp
Season the shrimpwith salt and pepper and grill then in a very hot frying pan until they are bronzed. The centre must remain uncooked.
Glaze the shrimpand serve.