Grilled Shrimp with Smoked Ricotta Cream and Spritz: video recipe!

A succulent recipe to be discovered with the BUGIN range and pitmaster Andrea Critelli PitMassiveBBQ.

Contemporary cuisine is increasingly focused on complex sensory experiences, where each ingredient is valued for its true essence and elevated through refined techniques. In this context, the use of products such as gin — traditionally associated with mixology — takes on an innovative and surprising role in the kitchen as well.

One of the central elements in this preparation is the smoked ricotta, which represents a delicate balance between sweetness, creaminess, and intense aromatic notes. The smoking process requires careful control of temperature and humidity: it starts with soaking a cedar plank in water for at least an hour to prevent it from burning and to ensure a constant, controlled release of aromas.

The ricotta is spread evenly on parchment paper to a thickness of about two centimeters and then placed on the plank, allowing the smoke to diffuse evenly. Cooking takes place in a closed environment at a stable temperature between 100 and 110 degrees Celsius, for about twenty-five minutes. This time frame allows the smoke to penetrate without altering the protein structure of the ricotta, which should remain soft and creamy. Once smoking is complete, it is essential to let it cool completely to stabilize the aromatic notes.

Meanwhile, work is done on the citrus component, in particular the orange, which provides a fresh and acidic contrast capable of balancing the richness of the ricotta. Half of the orange is grilled over direct heat for a few minutes, a step that lightly caramelizes the surface and concentrates the internal juices. From a technical perspective, rapid grilling preserves the volatile components of the essential oils and gives a more complex aromatic profile than raw juice. The juice extracted from the grilled half is then combined with the zest from the other half, which can be freshly grated or lightly toasted to enhance its bitter and balsamic notes.

The cream obtained by combining the smoked ricotta, orange zest, grilled orange juice, Bugin Spritz Rub, maple syrup, extra virgin olive oil, and salt becomes an example of a balanced emulsion in which natural sweetness is modulated by savoriness and citrus notes. The Bugin Spritz Rub, in particular, introduces a spiced and aromatic element that integrates perfectly with the dairy base. Refrigeration is essential to consolidate the texture and encourage a uniform blending of flavors.

Another interesting technical component is the flavored butter. By melting the butter over low heat, burnt compounds that could impart a bitter taste are avoided. Adding the Spritz Rub and a small amount of orange zest at a low temperature allows the aromas to bind without dissipating. The resulting butter becomes an ideal seasoning for the shrimp, enhancing their natural sweetness and amplifying their succulence.

The shrimp are cooked using a quick, high-temperature technique. Grilling them on a very hot barbecue for about thirty to forty seconds per side allows for a pronounced surface sear without compromising the internal texture, which should remain tender and slightly translucent. Brushing them with the flavored butter just before removing them from the heat is a strategic step: it creates a glossy, aromatic coating that enriches the final bite.

The assembly of the small glass is not just about aesthetics but also a true study of flavor distribution. Placing the smoked ricotta cream at the bottom creates a soft base that supports the shrimp, positioned vertically or at an angle to make it easy to pick up and to create an elegant visual impact. Adding the Spritz Gel adds yet another layer of flavor, playing with contrasts in temperature and texture. Finally, grilled orange zest, crushed pink peppercorns, and microgreens provide freshness and a delicate aromatic touch.

This dish is a carefully crafted fusion of smoking, grilling, and flavoring techniques, demonstrating how gin can be interpreted not only as a spirit to sip or mix but as an ingredient capable of transforming a culinary preparation into a true multisensory experience.

In this way, Gin Bugin continues to push beyond traditional boundaries, telling a creative story that combines technical precision with a constant quest for new dimensions of flavor.

👨‍🍳 Andrea Critelli PitMassiveBbq

🥩 Tasta Food, butcher's shop at San Mauro Torinese (Turin): @tastafood

🎥 BUGIN Turin Food Gin: @ginbugin

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