Magna Carta recipes

Splash it!

Category: Main course

Preparation time: 30 minutes & execution time: 15 minutes

Ingredients for 4 portions:

  1. 500 gr. Shrimps
  2. 80 gr. Chipotle sauce
  3. 12 gr. Cuttlefish ink
  4. 120 gr. Aji Amarillo paste
  5. 100 gr. Bisque
  6. 40 gr. Black garlic crumble
  7. 20 gr. Marine gomasio
  8. 35 gr. Dehydrated seaweed salad (5 varieties)
  9. 20 gr. Turmeric ground
  10. 100 gr. Dry onion
  11. 20 ml Lime juice
  12. Salt, Pepper


  1. Clean the shrimps and marinate them with the chipotle ready sauce.
  2. Pass them through metal skewers and grill them for about 3 minutes on each side.
  3. In a saucepan, sauté the shrimp shells along with the onion, the turmeric, the Aji Amarillo paste, add a little water and leave them to be cooked.
  4. Then, use a mixer and a fine sieve.
  5. Add the lemon juice and check the salt.
  6. In another saucepan, add the bisque along with 100 gr of water and the cuttlefish ink, and let them boil.
  7. Place the dehydrated seaweed salad in a basin and add warm water, leave for 5 minutes to hydrate the water and then get it strained.
  8. Add salt and lime juice.
  9. For the decoration, place both sauce on the plate, on top of the shrimp and the seaweed salad.
  10. Finally, garnish with the marine gomasio and the black garlic crumble.

Special credits to Dipnoceramics CONCEPT companies for their equipment contributions.

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