Shrimp and cantaloupe antipasto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Shrimp; peeled |
| 1 | Cantaloupe | |
| ⅓ | cup | White sherry or porto |
| Salt and pepper; to taste | ||
| ½ | Lemon | |
| 1 | dash | Worcestershire sauce |
| 4 | tablespoons | Extra virgin olive oil |
| 20 | Blackberries | |
| 2 | cups | Mesclun; mixed baby greens, washed and dried |
| 4 | Sprigs fresh chervil | |
Directions
Recipe By: La Cucina Italiano, Oct 1996 Boil the shrimp for 2 minutes, drain and cool. Slice the cantaloupe in half horizontally, peel, and remove the seeds. Cut one half of the cantaloupe in long, thin slices, preferably using a mandoline. Cube the remaining half of the cantaloupe. Bring porto to the boil in a small pan, and continue to boil until it reduces to one tablespoon.
To make the sauce: place remaining cantaloupe in a food processor or blender with reduced porto, salt, freshly ground pepper, lemon juice, a dash of Worcestershire, and olive oil. Blend to make a smooth sauce.
Divide the sliced cantaloupe among four plates. To each plate, add 3 shrimps, 5 blackberries, and a handful of mesclun; drizzle with a little sauce, garnish with chervil, and serve immediately.
Cover recipes, from web site: © 1996 The Magazine of La Cucina Italiana.
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Apr 23, 1998