| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
4 |
Servings |
INGREDIENTS
| 12 |
lg |
Shrimp; peeled |
| 1 |
|
Cantaloupe |
| 1/3 |
c |
White sherry or porto |
|
|
Salt and pepper; to taste |
| 1/2 |
|
Lemon |
| 1 |
ds |
Worcestershire sauce |
| 4 |
tb |
Extra virgin olive oil |
| 20 |
|
Blackberries |
| 2 |
c |
Mesclun; mixed baby greens, washed and dried |
| 4 |
|
Sprigs fresh chervil |
INSTRUCTIONS
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@yahoo.com> on Apr
23, 1998
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