Carabinieri Shrimp

Carabinieri Shrimp

A tasty appetizer from the Argentine abyss


  • 12 pieces of black tiger shrimp
  • 2 cloves of garlic
  • 1 onion
  • 2 sprigs of thyme
  • 1 teaspoon of tomato paste
  • 100 ml white wine
  • 200 ml fish stock
  • 100 ml cream
  • 1 leek


  • 1. Clean the shrimp, remove the digestive tract, and store the tails covered in the refrigerator.
  • 2. Grill the heads in a pan on the barbecue grill over high heat.
  • 3. Crush the garlic cloves and add, roughly chop the onion and add, add the thyme and sauté briefly, add the tomato paste, stir, and deglaze with the white wine, fish stock, and cream, then let it simmer and reduce gently.
  • 4. Pass the bisque through a fine sieve, season to taste, and keep warm.
  • 5. Cut the leek into quarters lengthwise, wash well, and finely chiffonade, then distribute over the deep plates.
  • 6. Grill the shrimp coated with a little olive oil on the barbecue grill on both sides until the shrimp are just translucent inside, then distribute over the plates.
  • 7. Whisk the bisque until light and frothy, then divide it among the dishes.