Tomato carpaccio with flemish gray shrimps.
A typical flemish dish, tomato stuffed with nord sea shrimps but different. Here i made a mediterranean fusion, tasteful, simple and quick!
60 g Peeled gray shrimps.
1 tbsp pine nuts.
1 Handful of arugula.
1-2 sprigs of Fresh basil
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp parmesan flakes.
Pepper and salt
Arrange arugula over a plate.
Slice the tomate as finely as possible (cut the tomato crosswise and not lengthwise, so that the pulp does not fall out of the slices). Use all slices except the 2 outer slices.
Arrange the tomato over the arugula.
Put a pan on the fire (without fat) and roast the pine nuts until light brown.
Sprinkle the shrimps over the tomato carpaccio.
Mix olive oil, balsamic vinegar, salt and pepper together and dress over the carpaccio.
Garnish with toasted pine nuts, fresh basil leaves and parmesan cheese.
Enjoy your meal!