While I was researching what people used to eat in the times of Diocletian, I stumbled upon this recipe and immediately felt the urge to try it out.
In those times, honey was often used in combination with other food, such as: meat, shrimps, red wine sauces, marinades, sweet almond-based sauces etc.
This recipe was written down by Marcus Gavius Apicius in his cookbook De Re coquinaria Romae Augustae, which is also known as the first cookbook of the Western World. His recipes do not indicate the quantities of the ingredients which leaves a lot of space for improvisation.
The combination of honey and red wine creates a powerful and irresistible flavour that perfectly goes with the mild taste of the shrimps.
I decorate the shrimps with red chicory and beetroot leaves, turning this dish into a treat not only for our bellies, but for our eyes, as well.
- 1kg bigger shrimps
- 3dl red wine
- 2dl honey
- beetroot salad
- chicory salad
- Use a deeper pan to heat the wine
- Add the honey and leave it melt in wine
- Add shrimps and cook them briefly in the sauce
- Serve it in a deeper plate, pour over a large amount of sauce that will gradually dense up and caramelise the shrimps
- Serve with crisp chicory-beetroot salad, fresh crusty bread and a glass of white wine