From the red shrimps meat I made a tartare and from their carapaces a base that I used for two preparations: A shellfish broth, clear, so as to keep the risotto white. A thick bisque to be used both to accentuate the flavor of the risotto and to give the dish a more appealing appearance, being bright orange Find the step by step recipe here
From the red shrimps meat I made a tartare and from their carapaces a base that I used for two preparations:
Find the step by step recipe here