Honeydew Shrimp Appetizer
By PutoPinoy on Wednesday, February 18, 2009 At
Wednesday, February 18, 2009
Ingredients:
Make melon balls, or cut the melon into small cubes. Combine the melon with the shrimp and 1 1/2 tablespoons lemon juice. In a blender, whip the cheese with a few tablespoons of the buttermilk, gradually adding more buttermilk until the mixture achieves the consistency of heavy cream.
Transfer the mixture to a small bowl and add the salt and pepper, 1 teaspoon of lemon juice or vinegar and the dill Pour the dressing over the melon and shrimp. Toss the ingredients and chill the mixture for 1 hour before serving.
To serve, arrange the honeydew - shrimp mixture on a crisp lettuce leaf (red leaf lettuce is especially attractive).
- 1 sm. honeydew melon
- 16 med. shrimp, boiled, shelled & cooked
- 1 1/2 tbsp. fresh lemon juice
- 1/2 c. part skim ricotta or lowfat cottage cheese
- 6 tbsp. buttermilk (approximately)
- Salt, if desired to taste
- Freshly ground black pepper to taste
- 1 tsp. lemon juice or vinegar
- 2 1/2 tbsp. snipped fresh dill
Make melon balls, or cut the melon into small cubes. Combine the melon with the shrimp and 1 1/2 tablespoons lemon juice. In a blender, whip the cheese with a few tablespoons of the buttermilk, gradually adding more buttermilk until the mixture achieves the consistency of heavy cream.
Transfer the mixture to a small bowl and add the salt and pepper, 1 teaspoon of lemon juice or vinegar and the dill Pour the dressing over the melon and shrimp. Toss the ingredients and chill the mixture for 1 hour before serving.
To serve, arrange the honeydew - shrimp mixture on a crisp lettuce leaf (red leaf lettuce is especially attractive).
Labels: Appetizers
