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

Related recipes