Obsilue shrimp and its condiments, "One Ultreïa" caviar

For four persons


  • 4 Obsilue shrimps
  • 1 caviar lemon 
  • 1 hard-boiled egg
  • 2 large sprigs of chives 
  • 20g of "One Ultreïa" caviar
  • Extra virgin olive oil
  • Fleur de sel 



1. Separate the heads and tails of shrimps. Shell the boddies and keep the tails intact. Then, open them without separating the flesh. Remove hoses.

2. Peel the hard-boiled egg. Separate the white from de yolk. Grate them with a microplane. Finely chop the chives. Carefully recover the caviar lemon grains.

3. Place a shrimp in each plate. Polish them with a drizzle of olive oil. Season with fleur de sel. Place gently a few lemon caviar grains and the white grated egg. Finish with the yolk. Then put the caviar on the top of the shrimps. Sprinkle a little chopped chives.




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