Authentic Venetian Recipe: Red Shrimp Carpaccio with Ginger Gelato from Gritti Palace Chef

The Gritti Palace is one of the most refined and luxurious hotels in Venice, which is one of the most refined and luxurious cities cities in the world. Gritti chef Daniele Turco took us on a culinary tour of Venice as part of Chefs Travel week and also shared this (yes, refined and luxurious) recipe, which appeared in The Luxury Collection Epicurean Journeys cookbook.

VENICE – The intention of this dish is to create a link between land and sea. All the ingredients are raw, enhancing their original characteristics. The extra virgin olive oil used here is from the Veneto region. Its character blends beautifully with the fresh seafood and vegetables. The ginger ice cream that completes the dish balances it and gives it a fresh, slightly spicy note.

RED SHRIMP CARPACCIO WITH GINGER GELATO

Serves four

Suggested wine: Alois Lagader Gewürztraminer (Alto Adige, Italy)

INGREDIENTS

Citronette Dressing

1/2 c. extra virgin olive oil from Lake Garda
2 1/2 tbsp. freshly squeezed lemon juice 
1 tsp. Dijon mustard
Salt and pepper, to taste

Shrimp Carpaccio

3 1/2 tablespoons citronette dressing
3/4 c. finely diced zucchini
3/4 c. finely diced cucumber
1/2 c. finely diced red bell pepper
1/2 c. finely diced celery
1/2 c. finely diced carrots
10 1/2 oz. red shrimp
2 tbsp. extra virgin olive oil from Lake Garda
Maldon salt, to taste
Freshly ground black pepper, to taste
Watercress, for garnish
1/2 c. ginger gelato

Ginger Gelato

2 1/4 c. milk
1 c. and 2 tbsp. heavy cream
5 1/3 oz. ginger, peeled and sliced
5 egg yolks
1 vanilla bean
1/2 c. sugar

PREPARATION

1. Citronette Dressing

Whisk all the ingredients together well.

2. Red Shrimp Carpaccio

Combine  zucchini, cucumber, bell pepper, celery, and carrots. Toss with the citronette dressing. Place in the refrigerator and marinate overnight.

3. Ginger Gelato

Mix all the ingredients and cook over low heat, stirring frequently and carefully, scraping the bottom of the pan, until it reaches a temperature of 185° F on a candy thermometer. Remove from heat, strain, and cool to room temperature, whisking continuously over a bowl of ice. Place in freezer. Remove mixture when the edges start to freeze and churn vigorously with a fork, spoon, or electric hand mixer to break up the frozen parts. Place back in freezer and repeat this process two to three times until set.

4. Plate and Serve

Peel shrimp, remove and discard the black vein, then slice them lengthwise very thinly. Arrange the marinated vegetables in a circle in the middle of each plate and dust the surface with a little salt and pepper. Arrange the slices of shrimp over the vegetables to form a spiral. Dress with olive oil, Maldon salt flakes, and freshly ground black pepper. Serve with a quenelle of ginger gelato and garnish with watercress.

TIME TO START COOKING

Buy The Luxury Collection: Epicurean Journeys, by Joshua D. Stein (Amazon).

BUT WAIT, THERE'S MORE

Daniele Turco's Culinary Tour of Venice
18 Cookbooks to Inspire Your Wanderlust
Travel at Home: More Global Recipes
Fathom Venice Guide

Reprinted by permission from The Luxury Collection: Epicurean Journeys, by Joshua D. Stein, Assouline Publishing 2014.