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Shrimp tails with brown rice,
datterino tomato emulsion, burrata cream,
caper chips & fresh oregano

by Paolo Dalla Torre
Il Pedrocchino, Italy

When I create my dishes, I am like an artist: my decisions are sometimes made with a certain dose of madness! With Krug Rosé and me, it was love at first sight.

Shrimp tails with brown rice, datterino tomato emulsion, burrata cream, caper chips & fresh oregano

    4 PERS.
  • timing
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500g Datterino tomatoes
6 Taggiasca olives
1 tsp Tabasco
1 tbsp apple cider vinegar
30g softened bread
20 shelled prawn tails, without the gut
100g brown rice
10g carrots
10g celery branch
10g onion
1 burrata
20 salted capers
30 beautiful leaves of fresh oregano
1 sheet of puff pastry, already rolled out
Sesame and paprika
1 egg


Prepare the capers well in advance or the day before. They require two days of drying.

Wash the tomatoes well. Put them in a glass blender with the Tabasco, softened bread, vinegar, a drizzle of oil, and salt. Begin to blend until you get a smooth and homogeneous mixture, taste correct it and set aside. If too thick, stretch it with a drop of water.

3 — RICE
Starting with cold water, add the rice, a small piece of carrot, celery, onion, salt to taste and cook for about 30 minutes. Pay attention to the times shown on the packages.

Put it in a container and blend it until you get the consistency of a yogurt. If it is too hard it can be softened with milk and salt.

Wash them well under water, then leave them to soak for 1 hour, drain, squeeze them, spread them on a baking sheet with paper and leave them to dry in the oven at 80°C (175°F) for 2 hours. When they are crunchy like a potato chip, they are ready. A tip: since the oven is running for 2 hours, we can also make 500g. They keep very well in a glass jar and can be used in other preparations.

Bring a saucepan of salted water to a boil with a small piece of lemon. When it boils, pour the prawns for about 20 seconds. Drain and set aside.

Brush the sheet of puff pastry with the beaten and salted egg and sprinkle sesame and paprika over it. Cut into strips, like breadsticks, and bake in the oven at 180° (356°F) for 10 minutes and set aside.

Take a bowl, place the Datterino cream (with the help of a mould), put the rice seasoned with salt, pepper, oil and Taggiasca olives. Cut into strips. In the centre, put the boiled shrimp on top, go around with the burrata. Garnish with leaves of fresh oregano, caper chips, the puff pastry breadstick, and a drizzle of olive oil.

The crustacean, together with the acidity and sweetness of the tomato and the butter of the breadstick, embrace the bold elegance of Krug Rosé 26ème Édition.
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