Shrimp Carpaccio with Zucchini and Paprika

Ingredients 250 gr of peeled shrimp 150 grams of flour 1 egg 1 egg white 1 tablespoon of extra virgin olive oil 400 gr of sunflower oil 2 leeks 1 lemon 2 cloves 1 bay leaf Preparation Prepare a batter with the flour, egg yolk, olive oil and a few spoonfuls of warm salted water. Stir until you get a homogeneous mixture. Boil the shrimps in salted water with two leek tails (the green parts), the cloves, the bay leaf and a lemon peel. As soon as they are cooked, drain them carefully and free them of the aromas. Cut them into two or three pieces and collect them in a bowl with the chopped leek (using the white part). Take back the batter and stir in the whipped egg whites, then mix in the shrimp. Heat the oil in a frying pan and as soon as it boils, add the mixture by spoonfuls. Wait until each pancake is golden; pick it up with a scoop with holes, dry it on absorbent paper and place it on a serving dish. Finally garnish everything with lemon wedges and serve the pancakes hot, sprinkled wi

Preparation Wash the courgettes and cut them into cubes. Skip the courgettes with the chopped onion and 2 tablespoons of oil, add 2 tablespoons of water and let it sauté for 10 minutes over medium heat. Wash the prawns, peel them and open them to remove the black filament. Flatten them by gently beating with a meat mallet, arrange them on a plate and flavor them with sweet paprika. Prepare a sauce with lemon, ginger, oil, salt and pepper. Serve the shellfish on a layer of courgettes, glaze with the freshly prepared sauce and, finally, decorate the dish with freshly chopped thyme. Ingredients 8 whole prawns 4 courgettes 1 Tropea onion 1 tablespoon of sweet paprika extra virgin olive oil lemon ginger thyme Salt and Pepper To Taste. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe.