Ultimate Shrimp Cocktail with Gambero Rosso Prawns

PREPARATION

Step 1

Prepare the celery a few hours ahead of time. Using a vegetable peeler, shave the celery stalk lengthwise into paper-thin ribbons, then slice the ribbons into fine strands. Place in ice water and refrigerate until crisp and curled. Drain and pat dry before plating.

Step 2

Bring a large pot of generously salted water to a boil. Meanwhile, prepare an ice bath in a large bowl and set aside.

Step 3

While the water heats, prepare the prawns. Remove the heads, reserving or freezing them for a flavorful seafood stock. Skewer each prawn lengthwise from tail to body with a toothpick to keep it straight during cooking.

Step 4

Once the water reaches a rolling boil, blanch the prawns for 10 seconds, working in small batches to avoid overcrowding. Take care not to overcook.

Step 5

Immediately transfer the blanched prawns to the ice bath to stop the cooking process. Once completely chilled, remove the toothpicks and carefully peel away the shells.

Step 6

Arrange the peeled prawns around the edge of a serving platter, leaving a well in the center. Fill the well with cocktail sauce, then top it with a nest of curled celery. Generously drizzle the prawns with high-quality olive oil and a squeeze of fresh lemon juice. Finish with a snowfall of freshly grated horseradish.