Shrimp Crudo with Creme Fraiche, Apple, Chard, and Shallot
In Puglia, “crudo” refers to a wide range of raw seafood preparations, including whole uncooked gamberi rossi, the region’s large red shrimp, with their heads and tails intact.
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Cooking tools:
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chilled plate
- Serving platter
- Colander
- Refrigerator
- Spoon
- Kitchen timer
Ingredients
- 2 small shallots, finely diced (¼ cup)
- 1⁄4 cup apple cider vinegar
- Kosher salt
- 1 small tart apple
- 1 rainbow chard stalk, minced
- 1 tbsp. plus 1 tsp. fresh lemon juice
- 12 extra-large head-on shrimp or prawns
- 1⁄4 cup crème fraîche
- Flaky sea salt
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- Small cilantro leaves or fennel fronds, for garnish (optional)
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