PERTH PEPPER AND PESTLE
Thai Shrimp Boat Appetizers
You will need:
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- 3 Belgian Endives |
- lime wedges, for decoration |
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- 12 raw shrimp (31-40), peeled |
- crushed peanuts |
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- lime creamcheese (recipe below) |
- zest of lime |
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- Thai Basil Red Pepper Jelly |
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Lime Cream cheese recipe:
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- 2 fresh grated lime zest |
- 250gm Philadelphia cream cheese |
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- 1/2 cup crushed peanuts |
- 2 slices process swiss / gruyere cheese, slightly melted |
Lightly blend the Philadelphia 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!!
