Shrimp And Cantaloupe Antipasto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 4 | Servings | ||
INGREDIENTS
| 12 | Shrimp, peeled | |
| 1 | Cantaloupe | |
| 1/3 | c | White sherry or porto |
| Salt and pepper, to taste | ||
| 1/2 | Lemon | |
| 1 | ds | Worcestershire sauce |
| 4 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 26.5mg
Sodium: 123mg
Potassium: 86mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.7g
Protein: 3.1g