We are approaching the better months of the year (at least in Italy is the case) and I want to share something that I came across several years back while on holidays in Ischia (an Island in the Golf of Naples):
This dish is ideal as a starter or even as an antipasto and pretty cute as finger food for a cocktail party. This is a refreshing dish, ideal for the warmer months because it is served cold or cool.
YOU'LL NEED:
(serves 6-8)
- 50 large shrimp in the shell\
- 3/4 cup ricotta
- 1 T spoon lemon juice
- 4 T chopped fine tarragon
- 1 T shopped parsley
- 1/2 t spoon salt
PREPARATION:
- Get those shrimp in your pot of salted boiling water until they curl somewhat and turn just a bit pink. Drain and let cool and peel.
- With a knife make an incision lengthwise on the backside of the shrimp.
- Make a mixture with the ricotta, tarragon and parsley with a pinch of salt.
- Transfer the above mixture in a pastry bag and pipe the shrimp a and arrange them on a platter decorated.
ENJOY !
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