This recipe has been kindly sent to us by Ristorante Alla Corona in Dolo, near Venice. The 'locale' is located towards the end of the Brenta Riviera and was opened in 1830 to offer a meeting place for Venetian nobles and countrymen from the Veneto hinterland.
Shrimp asparagus recipe
Today, the specialities of the period are still prepared such as 'saor' or fried sardines in vinegar, onions, grapes and pine nuts. If you go there make sure to say hello to owners Elena and Massimo.
8 giant shrimps, 8 white asparagus from Bassano del Grappa, a coffee cup of balsamic vinegar, 8 lemon slices, chopped parlsey, salt and pepper.
Remove the heads and shells from the shrimps, but keep the tails completely intact and the final two 'rings'.
Make a cut the length of each shrimp tail.
Wash, peel and chop the asparagus crossways but keep the tips intact.
Dip the top and tail of each shrimp and aspargus tip into hot, salty water until they become crispy.
Fry the shrimps and chopped asparagus pieces in a pan. When cooked add the asparagus tips and turn the heat up.
Add the balsamic vinegar and reduce the sauce.
Serve by placing each shrimp on a lemon slice alternating with an asparagus tip.
Place the asparagus pieces in the centre of the plate along with the shrimp heads.
Sprinkle the lot with parsley.
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• baccala salted cod • chioggia seafood • potato-gnocchi festival • traditional venetian menu • valpolicella wines • grappa • prosecco spring • lake garda events • asparagus festivals • soave wines • alta marca trevigiana • belluno cuisine • white asparagus of bassano del grappa • food of treviso • padovan chicken • altopiano asiago products • radicchio of treviso • veronese rice cultivation • monte veronese cheese • vinitaly •
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