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This delectable, Spanish-style shrimp appetizer
makes an elegant first course.
Shrimp Mojito Tapas
Honey Red Pepper Mint Dressing Saladette
- 1 1/2 tablespoons honey
2 tablespoons fresh lemon juice
2 cloves garlic
3/4 cup fresh mint
1/4 cup fresh cilantro leaves only
Pinch sea salt
3 tablespoons extra virgin olive oil
1 1/2 tablespoons red bell peppers, finely minced
1/2 of a large Spanish onion, quartered
1 tablespoon pickling spice, wrapped and tied in cheesecloth
1 bunch chopped fresh cilantro
1 dozen large shrimp, peeled and deveined
1 1/2 cups frisee lettuce, washed and roughly chopped
6 large radicchio leaves
- Combine in a blender the honey, lemon
juice, garlic, mint, cilantro leaves and salt. Pulse until bended.
Drizzle in the oil. Fold in the red peppers. Refrigerate.
- In a large pot, combine the onion, pickling
spice and chopped cilantro with 3 quarts of water. Bring to a
boil. Simmer for about 10 minutes to flavor the water.
- Add the shrimp, cover and cook for about
3 1/2 minutes until the shrimp are cooked.
- Remove the shrimp with a slotted spoon
and plunge them into an ice bath until they cool. Drain the shrimp.
- In a bowl, toss the shrimp with 1/2 of
the dressing and in another bowl, toss the frisee with the other
half of the dressing.
- Place the radicchio leaves on large chilled
plates. Fill each leaf half way with frisee and top with 2 shrimp
Makes 6 servings.
Nutritional Infomation Not Provided.
Recipe and photograph provided courtesy
of National Honey Board.
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