INGREDIENTS

For the tarama dip:

• ½ red onion
• 1 clove of garlic
• 200 g of raw red taramas
• 100 g lemon juice
• 400 g bread crumbs
• 300 g sunflower oil
• water, as needed
• pepper

For the beetroot salad:

• 3 boiled beetroots cut into cubes
• 1 boiled potato, cut into cubes
• 1 tablespoon of coriander finely chopped
• 1 tbsp finely chopped capers
• 1 tablespoon finely chopped red onion
• 1 tablespoon finely chopped parsley
• zest and juice of ½ lemon
• 2-3 tbsp olive oil
• Salt
• pepper
• 30 g mixed salad leaves

For the shrimps:

• 12 pcs. (7 THALASSES) vannamei 16/20
• 4-5 slices of lemon
• Coriander leaves
• 5 leaves of parsley
• 1 tablespoon of olive oil
• salt
• ginger

METHOD

For the tarama dip:
1. In a bowl, soak the bread in a some water after removing the crust.
2. Finely chop the red onion and garlic.
3. In a blender bowl, add all the ingredients except the sunflower oil.
4. Blend on high speed and gradually add the sunflower oil.
5. At the end, add some water if needed. Balance out the taste by adding a little pepper.

For the beetroot salad:
1. Cut the boiled beets and potatoes into small cubes and place them in a bowl.
2. Finely chop the onion, coriander and parsley and add them to the bowl with the beetroot and potatoes.
3. Add the mixed salad leaves, capers, lemon juice, olive oil, salt and pepper and toss to combine.

For the shrimp:
1. Preheat the oven to 200 degrees Celsius.
2. Cut 2 equal sizes of foil and parchment paper, about 25-30 cm.
3. Place the parchment paper on top of the foil and place the shrimps in the center next to each other.
4. Add salt and pepper.
5. Place the lemon slices on top of the shrimps. Next add some the cilantro and parsley leaves.
6. Cut the ginger into thin slices and place on top of the prawns and close in an envelope shape.
7. Bake for 10 minutes.

Chef Stavros Georgiou