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Amaretto Shrimp Appetizer
Recipe By: Daniel Chong-Jiménez
Serves: 1
Preparation Time :0:15
Amount Measure Ingredient -- Preparation Method
For the sauce:
2 tablespoons mayonnaise
1/2 teaspoon amaretto almond liqueur
1 teaspoon honey
1/4 teaspoon fresh lemon juice
1 pinch ground cayenne pepper
(combine w/wire wisk, keep at room temp.)
For the blossom salad:
3 each edible flowers
a touch of lime juice
a touch olive oil
lime zest
salt and pepper -- to taste
(gently toss blossoms/micro with dressing)
walnut crumbs
For the shrimp:
3 each colossal shrimp (U-10)
cornstarch blend:
seasoned cornstarch (S&P) - 2 parts
almond flour - 1 part
1/2 cup light olive oil
For the sauce:
1. Combine all the ingredients in a smalll bowl using a small wire wisk
or spoon. Set aside, keeping at room temperture.
For the shrimp:
1. Toss the shrimp in the seasoned cornstarch until evenly coated; dust
off any excess powder.
2. Heat a small skillet to medium-high heat and add the olive. Allow the olive oil to smoke lightly before cooking the shrimp. Cook the shrimp unitl they spring back to the touch about two minutes on each side. Do not overcook.
3. Place the cooked shrimp in a clean bowl and add the sauce. Toss or roll to coat the shrimp evenly.
4. Toss the blossom salad over the shrimp and finish with a sprinkle of walnut crumbs. Enjoy!
NOTES : This recipe will make one portion at: 330 Calories, 15 g carbohydrate, 27 g fat (13 g polyunsat., 10 g monounsat., 4 g sat.), and 5 g protein.
COMMENT: THIS DISH IS MULTI-LAYERED WITH THE NUTTY FLAVORS OF THE SHRIMP, ALMOND LIQUEUR AND WALNUTS