SHRIMPS

Javier Feixas, Chef profesional | Granada

PREPARATION

For the shrimps

Step 1. Remove the roes, in case it has them, and set them aside.

step 2. Peel them, separating the legs from under the head, and set aside. 

Step 3. Combine it with the rest of the trimmings and the shrimp bodies, both separately

For the shrimp sauce

Step 1. Toast the trimmings of the shrimp to impart a roasted flavour. Extract the juice from the heads by crushing them with a ladle. Cover with water and let it cook until it reduces by 2/3.

Step 2.  Add the gochu jang and the kimchi, add salt to taste, and let it cook at very low heat for 10 minutes. Strain and reserve.

Step 3. Thicken with xanthan gum, the result should be a rich and intense-flavoured juice with a strong flavour. Season with soy sauce if desired.

For the chips

Step 1. Heat the sunflower oil at 180ºC. Introduce the shrimp legs.

For the roes

Step 1. Rinse the roes and mix with xanthan water. This water is made by mixing 1gr of xanthan gum with 1 litre of water. Pour it into a pastry bag and set aside.

PLATING

• Put the sauce at the base, place the shrimp on, and add a spot of roe on each shrimp with their corresponding legs. 

PAIRING

Town. Geopark
Type of wine. White wine
Grape. Chardonnay and Moscatel