Red Prawn linguine W/Carabinero tartare
1) Get 6-8 carabinero prawns (preferably). 2) Twist off the heads, tails and carefully peel off the shells, then devein, rinse and set aside.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saute pan
- Stockpot
- Wooden spoon
- Tongs
- Ladle
- Slotted spoon
- Mixing bowl
- Serving bowl
- Measuring spoon
- Measuring cup
- Stove
- Refrigerator
- Spoon
- Oven
Ingredients
- 6-8 Carabinero prawns
- 2tbsp olive oil
- Sea salt season to taste
- 1 lime zest
- 1/4 lemon juice
- *adjust to taste
- *med-high pan
- Olive oil for pan
- 6-8 prawn shells + heads
- Sea salt + black pepper to taste
- 1 carrot diced
- 1 celery diced
- 1 shallot diced
- 3 cloves garlic sliced
- 1 red chilly pepper
- 2tbsp tomato paste
- 300ml white wine
- 500 ml cold water
- 4-5 ice cubes (big ones)
- 2-3 knobs of butter
- Linguine pasta
- Oscietra caviar (expensive but cheaper options if not)
- 3 bay leaves
- Parsley
- Thyme
- Chives
- Basil
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