I have almost two weeks off from work, which gives me more time than usual to experiment. About a month ago we had a dish at Lasarte in Barcelona that I really liked: spicy shrimp trackers with tuna tartare. The combination of the spicy crispy shrimp with the tuna worked very well, so I wanted to try something similar. I was quite happy with the result, the only thing I would like to improve is the crispiness of the crackers. Do you think you have an idea to make them more crispy? Please leave a comment!
Update January 11, 2013: I have now find the solution to make them very crispy! Check out this post.
Even with the current recipe these crackers are very nice as an appetizer or as a fancy hors d’oeuvre at a cocktail party. A nice thing about this recipe is that the shrimp flavor comes out of the heads and shells that you would normally throw away.
For the spicy shrimp crackers
250 grams (2 cups loosely packed) shrimp heads and shells
200 grams (1 1/4 cup) flour
4 Tbsp extra virgin olive oil
1 tsp salt
1 tsp dried chile pepper flakes
For the tuna tartare
250 grams (8 oz) sashimi grade tuna
freshly squeezed lemon juice to taste
dried chile pepper flakes to taste
salt to taste
extra virgin olive oil to taste
freshly chopped chives
Preheat the oven to 210C/425F.