Kamut spaghetti with Mazzara shrimp and Mung bean sprouts fried and flavored with smoked salt, finished with shrimp mousse flavored with lemon thyme
Ingredients:
300 grams of spaghetti with kamut
Fresh shrimp about 500 g
40 g of bean buds Mung
Smoked Danish salt for the sprouts… a pinch.
Lemon thyme a sprig
Pink salt for cooking pasta and shrimp, to taste.
Green pepper to taste.
Fish stock.
Extra virgin olive oil… to taste.
Procedure:
I washed and cleaned the shrimp from the carapace, the head and the intestinal thread.
In a pan with exv olive oil I browned a clove of garlic, while in a saucepan I put the shells and the heads of the shrimp to make the comic.
In the meantime, that the garlic released its smell and flavor and that the fumet finished cooking in a pan, I fried the sprouts flavoring them with Danish smoked salt.
Then removed the garlic from the oil, I poured the peeled prawns and let them go for 5 minutes, adding salt and a little green pepper.
In a large pot I brought salted water to a boil I poured the spaghetti up to 5 minutes before cooking, then I drained and poured them into the shrimp sauce where I first added the filtered fumet to finish cooking the pasta and then to finish jumping them I joined the bean sprouts.
Amalgamated ... I jumped on the plate ... I finished the dish with a shrimp mousse flavored with lemon thyme ... and a raw shrimp that I love to eat like this ...
