Thai Shrimp Boat Appetizers
Very pretty and very easy to manage with a crisp, white wine in hand ! …on the deck, on the dock, or at the pool. Elegant !
Thai Shrimp Boat Appetizers
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Very pretty and very easy to manage with a crisp, white wine in hand ! …on the deck, on the dock, or at the pool. Elegant !
Author:
Lynda
Ingredients
- 12 raw shrimp (31-40), peeled
- Perth Pepper and Pestle Thai Basil Red Pepper Jelly
- 3 Belgian endives
- lime cream cheese (recipe below)
- crushed peanuts
- zest of lime
- lime wedges, for decoration
Lime Cream cheese:
- 250g cream cheese
- 2 slices processed Swiss or Gruyere cheese, slightly melted
- 2 fresh grated lime zest
- ½ cup crushed peanuts
Instructions
- Lightly blend the cream cheese and the slightly melted Swiss or Gruyere cheese until smooth.
- Blend the zest of lime and crushed peanuts, and if necessary add some lime juice.
Caramelizing the shrimp:
- Briefly marinade the shrimp in 3 tbsp of Thai Basil Red Pepper Jelly . Remove shrimp from marinade.
- Quickly pan fry shrimp in lightly oiled skillet til cooked (pink) and marinade has caramelized. Remove from heat.
Assembling shrimp boats:
- Separate leaves from Belgian endives. Gently spoon in one generous tsp of lime cream cheese into the base of the leaf. Top with a scant of Thai Basil Red Pepper Jelly . Top with 1 caramelized shrimp. Sprinkle with crushed peanuts and zest of lime. Arrange decoratively onto a platter and garnish with lime wedges / curls.
- We found that little pebbles on the plates ensure that these "little boats" will remain secure and upright. Enjoy...you've got a beautiful appetizer!!
Tags: Red Pepper Jelly - Thai Basil
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