| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Country liv, Seafood |
24 |
Servings |
INGREDIENTS
| 24 |
md |
Shrimp; shell, devein |
| 1 |
c |
White kidney beans; cooked |
| 2 |
tb |
Extra-virgin olive oil |
| 2 |
tb |
Fresh tarragon leaves; chopped |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Ground black pepper |
| 24 |
|
1" pieces tarragon |
INSTRUCTIONS
Several hours before serving, with toothpicks or poultry pins, fasten ends
of each shrimp to form a ring. Place shrimp in steamer basket; cover and
steam until just cooked through--about 2 minutes. Transfer to plate; cool
to room temperature. Cover and refrigerate until well chilled.
In small food processor fitted with chopping blade, process white beans and
olive oil until smooth. Fold in chopped tarragon, salt and pepper.
Transfer white-bean mixture to pastry bag without a tip. Wrap and
refrigerate until just before serving. To serve, remove toothpicks from
shrimp. Pipe white-bean mixture onto shrimp, dividing evenly. Place a piece
of tarragon leaf on top of each, if desired.
To serve place all shrimp on a single large platter.
NOTES : The components of this appetizer may be made several hours ahead
and assembled just before serving.
Recipe by: Country Living (January 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 24,
1998
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