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Recipe of the Week: Shrimp Coins

August 6, 2019
By CHEF LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

Traveling to Italy in the summer time can be quite a challenge, even for the most experienced traveler. The intense heat, the large crowds of tourists and the long lines of cars leaving the big cities for seaside destinations can be quite irritating, but the thought of having dinner by the Italian seashore can be quite attractive and can make the whole experience worthwhile. Be transported by the beautiful setting of the Italian coastline: blue sky, crystal clear water, colorful food kiosks, music and people enjoying life. This wonderful shrimp dish was served to us as a delightful appetizer in a little restaurant in Camogli on the Italian Riviera, not only did it look beautiful but it tasted so delicious that I wanted to share the recipe. Serves eight. (Chef tip: Fresh ginger adds a great flavor to food. Use the back of a teaspoon to peel it before grating it. To preserve it, keep it in the refrigerator in a glass of sherry wine.)

1/4 cup mayonnaise

2 cloves garlic, minced

Article Photos

Chef Loretta Paganini

1/2 teaspoon fresh grated ginger

1 cucumber, English seedless, cut into 24 1/4-inch-thick slices

1 avocado, quartered and then cut into 24 slices

24 cooked large shrimp, peeled and de-veined

2 large fresh radishes, thinly sliced

1/4 cup parsley leaves, left whole (for garnish)

To make garlic mayonnaise, in a small bowl, stir together mayonnaise, garlic and ginger until smooth.

Place cucumber slices on a serving platter and spread each with 1/2 teaspoon of garlic mayonnaise. Place a slice of avocado on top and then top each with a shrimp; add radish and top with a parsley leaf. Serve at once.

 
 

 

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