Shrimp Carpaccio with Dill and Parmesan

Name: Shrimp Carpaccio with Dill and Parmesan
Yield: 4 servings
Ingredients: 16 (6 to 8 per lb size) shrimps shelled and deveined or scallops; Juice and zest of 2 limes; 1 tbsp (15 mL) chopped fresh dill; 1 tbsp (15 mL) chopped fresh coriander; 2 oz (60 g) grated Canadian Parmesan; Salt and pepper to taste; 3 tbsp (45 mL) olive oil; Radicchio; Oak leaf lettuce to garnish

Dinner
Lunch
Hors D'oeuvres & Appetizers

This is the Shrimp Carpaccio with Dill and Parmesan recipe.

Prep: 20 min
Refrigeration: 30 min

Yields 4 servings

Ingredients

16 (6 to 8 per lb size) shrimps shelled and deveined or scallops
Juice and zest of 2 limes
1 tbsp (15 mL) chopped fresh dill
1 tbsp (15 mL) chopped fresh coriander
2 oz (60 g) grated Canadian Parmesan
Salt and pepper to taste
3 tbsp (45 mL) olive oil
Radicchio
Oak leaf lettuce to garnish

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Preparation

Shape shrimps into escalopes and arrange on plates.

Grate limes and sprinkle zest on shrimp. Drizzle with lime juice and olive oil. Sprinkle with dill, Canadian Parmesan and coriander. Season to taste with salt and pepper. Refrigerate 30 minutes before serving.

Garnish with lettuce leaves.

Jean Soulard, Executive Chef, Le Château Frontenac