Kadaifi shrimps, refreshing tabbouleh, tomato confit & ouzo jelly with verbena
FOR 8 SERVINGS
- 16 shrimp
- 1 pack of kadaif phyllo dough
- 100 g grated parmesan
- 1 lime
- Olive oil
- 4 tomatoes
- 1 stalk of fresh thyme
- 1 stalk of fresh rosemary
- 2 cloves of garlic
- Olive oil
- 300 g couscous
- 300 g water
- 1 stalk of thyme
- 3 peppers (green, red, yellow)
- 2 ripe tomatoes
- 1 spring onion
- ½ bunch of spearmint
- ¼ bunch of chives
- ¼ bunch of parsley
- Xeres vinegar
- Olive oil
- 250 g Ouzo
- 200 g Water
- 80 g Sugar
- 2-3 verbena leaves
- 4 gelatine leaves
STEP BY STEP
Of Kadaifi Shrimp
STEP 01Peel the shrimp shell and devein leaving only the tail.
STEP 02Marinate the shrimp in olive oil, salt and pepper and lime zest.
STEP 03Spread the kadaif phyllo dough to form a long thin strip. Use a brush to cover it with enough olive oil, sprinkle with grated parmesan and roll it carefully, so that the dough is firmly wrapped around the shrimp.
STEP 04Fry in a fryer until the phyllo dough turns brown, is crispy and the shrimp is cooked on the inside.
Of the Tomato Confit
STEP 05Remove the tomato stalk and carve an X on the bottom side of the tomatoes.
STEP 06Blanch the tomatoes for about 10 seconds in boiling water and then cool them in ice water.
STEP 07Peel the tomato skin, cut in 4 and then remove the seeds.
STEP 08Mix the tomato quarters with olive oil, salt and pepper and the chopped thyme, rosemary and garlic.
STEP 09Spread into the baking tray on parchment paper, and simmer in the oven at 80 degrees for about 2-3 hours.
Of the Tabbouleh
STEP 10Add the couscous in a bowl with a little olive oil and stir.
STEP 11Bring the water to boil and add the thyme and a little salt and pepper. Pour the water into the couscous, cover it with cling film and allow it to swell for 10-15 minutes.
STEP 12Finely dice the peppers and tomatoes. Finely chop the spring onion, the chives, the parsley and the mint.
STEP 13Mix the couscous with the chopped vegetables, add olive oil, Xeres vinegar and salt and pepper.
Of the Ouzo Jelly
STEP 14Place the gelatin leaves in cold water to soak for 10-15 minutes.
STEP 15Boil the ouzo in water and sugar for a few minutes.
STEP 16Add the gelatin leaves and the finely chopped Verbena.
STEP 17Add into a pan with cling film underneath, leave in the fridge to cool and then cut into the shape of your choice.