Char-grilled small shrimp over dried bread vinaigrette and under rose vinaigrette

Char-grilled small shrimp over dried bread vinaigrette and under rose vinaigrett
Casa Gerardo
Chef: Pedro y Marcos Morán
Country: España
City: 33438 Prendes (Asturias)
Address: Ctra. AF 19, Km.9.
(+34) 985887797

Marcos Morán has hit a creative vein. He began to define a style distant from fashionable techniques in which he moves his vision towards the future, proposing personal and imaginative formulas that pay homage to exceptional products, offering immaculate dishes where the ingredients preserve their sapid and textural purity. Among many examples this year we highlight this dish, which perhaps captures the finest artistic treatment of small, or rock shrimp (quisquillas in Spain) that we have ever come across, a shellfish that up until now has not attracted the attention of the most famous chefs. Marcos dares… and manages a death defying feat from which he comes out victorious. The first challenge appears as he gently impregnates the small shrimp with the aromas from the embers, their tails naked over the flames while the heads, intact, enclose and protect their exquisite essences. The first of them come out almost raw and hot while the second round are more rustic thanks to the effect of remaining over the flames for a longer period of time. The intelligent process is magnified with two more twists: one of which is hard to say whether it is a sauce or an adornment: powdered paprika de la Vera, eggplant skin and bread placed under the main ingredient. The other, equally if not more spectacular, is planned as a garnish–one that enjoys independence from the small shrimp, before and after: a “picadillo” of roses, pistachios and spring onions. Needless to say it is bursting with color, in every aspect, bringing light and a vivacious chromatic feel to the delicacy, emphasizing its exquisiteness.

The Recipe

Char-grilled small shrimp over dried bread vinaigrette and under rose vinaigrette

  • 6 small shrimp
  • Paprika de la Vera
  • Charred, powdered eggplant skin
  • Dehydrated seaweed powder
  • Corn bread crumbs
  • Rye bread crumbs
  • 125 g sunflower oil
  • 50 g rice vinegar
  • 1 g salt
  • 20 g rose petals
  • 20 g untoasted green pistachios
  • 10 g spring onions


1/ Peel the tails of the small shrimp and shave the heads. Place on the grill for 10 seconds more on each side. Separate the tails and leave the heads 20 seconds more.
2 / Mix the rose petals, pistachios, spring onions, oil and vinegar together.
Arrange the three powders and two types of bread at the center of the plate. Place the freshly grilled small shrimp on top. Arrange the small shrimp heads and the pistachio-rose vinaigrette to one side.