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Amaretto Shrimp Appetizer
Ingredients
| * | FOR THE SAUCE: |
| * | 2 tablespoons mayonnaise |
| * | 1/2 teaspoon amaretto almond liqueur |
| * | 1 teaspoon honey |
| * | 1/4 teaspoon fresh lemon juice |
| * | 1 pinch ground cayenne pepper |
| * | FOR THE SHRIMP: |
| * | 3 large prawns |
| * | Cornstarch seasoned with salt and pepper |
| * | 1/2 cup light olive oil |
| * | FOR THE BLOSSOM SALAD: |
| * | 3 edible flowers |
| * | A touch of lime juice |
| * | A touch of olive oil |
| * | Salt and pepper to taste |
| * | Walnut crumbs |
Instructions
| 1 | To prepare the sauce, whisk together all ingredients in a small bowl. Set aside, keeping at room temperature. |
| 2 | To prepare the shrimp, toss the shrimp in the seasoned cornstarch until evenly coated; dust off any excess powder. |
| 3 | Heat a small skillet to medium-high heat and add the olive oil. Allow the olive oil to smoke lightly before cooking the shrimp. Cook the shrimp until they spring back to the touch, about two minutes on each side. Do not overcook. |
| 4 | Place the cooked shrimp in a clean bowl and add the sauce. Toss or roll to coat the shrimp evenly. |
| 5 | To prepare the blossom salad, gently toss the blossoms with lime juice, olive oil and salt and pepper. |
| 6 | To serve, arrange shrimp on the center of a plate with the blossom salad over the shrimp. Finish with a sprinkle of walnut crumbs. |
Notes
- EACH INDIVIDUAL SERVING CONTAINS APPROXIMATELY: 330 calories, 15 g carbohydrate, 27 g fat (13 g polyunsaturated, 10 g monounsaturated, 4 g saturated), 5 g protein.
Source
Executive Chef Daniel Chong-Jimenez, The Spa at Norwich Inn, Norwich, CT