CookEat Recipe
Mantis Shrimp in Tomato Sauce on Toast
Whole mantis shrimp simmered with garlic, parsley and tomato, served over lightly toasted bread.
Method
Steps
Step 1
Gather the ingredients: 1 kg whole Mediterranean mantis shrimp (Squilla mantis), freshly prepared by a fishmonger; 1 garlic clove, finely chopped; 2 tablespoons finely chopped parsley; 3 tablespoons olive oil; Salt and black pepper; 350 ml plain tomato purée; About 100 ml water, added as needed; 4 slices firm bread, about 160 g.
Step 2
Keep the prepared mantis shrimp chilled at 4°C or colder. Rinse their shells briefly in cold potable water if needed and drain well; do not leave them soaking at room temperature. Have sharp points trimmed by the fishmonger.
Step 3
Warm the oil in a wide casserole and cook the finely chopped garlic and parsley for about 30–60 seconds, just until fragrant and lightly coloured. Add the whole mantis shrimp, salt and pepper, and turn them carefully in the seasoning for 2–3 minutes.
Step 4
Add the tomato purée and enough water to make a loose sauce. Cover and simmer gently for about 8–12 minutes, turning once, until the thickest tail flesh reaches 74°C. Add a little more water if needed to leave enough sauce to moisten the bread.
Step 5
Lightly toast the bread without oil and put one slice in each shallow serving bowl. With clean kitchen shears, cut each cooked shrimp shell along the back to make it easier to peel. Arrange the whole shrimp over the toast and spoon over the sauce. Serve hot; lift the flesh from the shells and leave the sharp shell pieces uneaten.
Step 6
Tomato paste may replace the purée: stir 2 tablespoons paste into about 400 ml water and use this in the same braise, adjusting the final sauce consistency with gentle simmering.
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