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recipe • Fish / Shellfish

Shrimps with oysters, yogurt, and beetroot

Our talented Italian chef Luca Marchini from restaurant Erba del Re shared one of his favourite recipes with us. By following it step by step, you can easily recreate it and surprise your guests at home. In this exclusive recipe, he shows you how to conjure up tasty shrimps with oysters, yogurt, and beetroot. Let’s get to work!

Shrimps with oysters, yogurt, and beetroot

Start by preparing the oyster and shellfish broth emulsion. Open the two oysters, put them in a container and add a spoonful of champagne. Blend with an immersion blender while adding sunflower oil and a little bit of salt. Use this same procedure for the emulsion of crustacean broth, but use lemon juice instead of champagne.  

Next, peel one of the two beetroots, cut it into thin slices and brush it with flour and water. Fry at 150°C until crispy. Wash the other beetroot well, wrap it in aluminum foil and bake at 160°C in the oven for at least 2 hours. When it’s done, peel it and freeze. Then cut the beetroot while it is still frozen into small slices.  

Mix the yogurt with some salt and extra virgin olive oil. Heat the fresh cream to 80°C and add the iota powder. Stir for 2 minutes. Leave to cool and add this mixture to the yogurt. Put everything in a siphon with two chargers of cream.  

Season the shrimps with Maldon salt and extra virgin olive oil. Finally, grill the shrimps on just one side for only 5 seconds.

20 Mediterranean red shrimp
2 Oysters
Champagne Cuvée Louise 2004
Sunflower oil
Shellfish broth
200 g Yogurt
100 g Fresh cream
1 g Iota
2 Beetroot
1 tsp Rice flour
Red turnip powder
Smoked Maldon salt
Extra virgin olive oil

It’s time to enjoy your meal! Serve everything on a deep plate.

Buon appetito!

Luca Marchini

restaurant Erba