SwissShrimp brings blue, crunchy pleasure to the plate.
The words sustainability, quality and local are becoming more and more important in our kitchens. If you love crustaceans, but don’t want to do without the aforementioned, Swisshrimps is the right address for you.
A lot of time and money was invested to get this exciting project up and running. In 2008 the entrepreneurs Thomas Tschirren, Michael Siragusa, Rafael Waber, Daniel Gfeller and Jean-Claude Cattin have been working on this start-up which is now an established company in Rheinfelden, where the Swissshrimps are grown in an ecological aquaculture. The pilot project started in Luterbach in the canton of Solothurn and was very promising. The salt for the water treatment naturally comes from close by, the Swiss Rhine saltworks.
Responsible behavior is very important! From the rearing, through logistics to recycling of packaging, the young entrepreneurs rely on careful treatment of animals and the environment. The word food waste also plays an important role here, customers can order online and so freshness is put first. It is only caught when an order has been received. The delicacies are quickly delivered to private customers in a reusable fresh box.
Chef’s business! Well-known chefs like Mike Wehrle from the Bürgenstock Resort cook with this unique product. Here is a great recipe to try:
SwissShrimp roh mariniert `Thai Street Food Style
8 x Swissshrimp large
4 El Fish sauce
400 ml Sodawater
3 x red Thai-Chili
3 x clove of garlic
20 g sugar
20 g Palmsugar
2 x Lime
1 bunch of Thai Koriander
1 x cucumber
1/2 cabbage
1 bunch of mint
salt
50g potato starch
Method:
Peel the shrimp and make a butterfly cut, clean with water & then soak the shrimp in very cold soda water for about 2 minutes. Arrange the prawns on a plate & marinate with a little fish sauce for about 10 minutes (keep in the fridge until serving)
Mix the fish sauce, lime juice, sugar and palm sugar together, stirring until the sugar has dissolved.
Add the chopped chilli and garlic and mix everything together. Take the marinated prawns out of the refrigerator and add the dressing to taste or serve separately.
Garnish with the cabbage, cucumber and mint.
order here: SwissShrimpsorder
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