Jeanette van den Berg se resep
Ingredients:
• 3 Tbsp brandy
• 1 Tbsp water• 6 dried apricot halves
• 2 Tbsp crumbled feta cheese (or mild blue cheese)
• 1/2 tsp cream or milk (plus additional as needed)
• 1/4 tsp dried tarragon
• 4 medium peppadews (see Cook's Note)
• 8 peeled and cooked jumbo shrimp (see Cook's Note)
• 4 thin wood or metal skewers
• 1 Tbsp apricot (or peach) preserves
• 2 tsp white wine vinegar
• 1 Tbsp light olive oil
• Pinch of cayenne pepper
• Salt and pepper to taste
Preparation:
In a small saucepan, heat the brandy, water, and apricots until just simmering, then cover and turn off the heat. Let sit for 15 minutes
Mash the feta, milk, and tarragon together until almost smooth, adding a few more drops of milk if needed. Fill the peppadews with the feta mixture
Dry the shrimp thoroughly between plain paper towels. On a flat surface, arrange 4 of the shrimp into two heart shapes. Push a skewer across the tops of the shrimp, maintaining the natural curve.
Place a peppadew inside each 'heart' and push another skewer across the middle, through the shrimp and the peppadews. Repeat with remaining shrimp and peppadews.
Preheat broiler on high heat. Place the shrimp skewers on a broiling pan. Brush with the apricot preserves. Broil briefly (just a few seconds) very close to the heat until lightly colored. Set aside.
Remove the apricots from the brandy and cut into strips. Whisk together 2 tablespoons of the brandy with the remaining ingredients.
Divide the greens between two plates and drizzle some of the dressing over the greens. Top with the apricot strips and the shrimp skewers.
Makes two servings of Twin Hearts Apricot Glazed Shrimp Salad
Ingredients:
• 3 Tbsp brandy
• 1 Tbsp water• 6 dried apricot halves
• 2 Tbsp crumbled feta cheese (or mild blue cheese)
• 1/2 tsp cream or milk (plus additional as needed)
• 1/4 tsp dried tarragon
• 4 medium peppadews (see Cook's Note)
• 8 peeled and cooked jumbo shrimp (see Cook's Note)
• 4 thin wood or metal skewers
• 1 Tbsp apricot (or peach) preserves
• 2 tsp white wine vinegar
• 1 Tbsp light olive oil
• Pinch of cayenne pepper
• Salt and pepper to taste
Preparation:
In a small saucepan, heat the brandy, water, and apricots until just simmering, then cover and turn off the heat. Let sit for 15 minutes
Mash the feta, milk, and tarragon together until almost smooth, adding a few more drops of milk if needed. Fill the peppadews with the feta mixture
Dry the shrimp thoroughly between plain paper towels. On a flat surface, arrange 4 of the shrimp into two heart shapes. Push a skewer across the tops of the shrimp, maintaining the natural curve.
Place a peppadew inside each 'heart' and push another skewer across the middle, through the shrimp and the peppadews. Repeat with remaining shrimp and peppadews.
Preheat broiler on high heat. Place the shrimp skewers on a broiling pan. Brush with the apricot preserves. Broil briefly (just a few seconds) very close to the heat until lightly colored. Set aside.
Remove the apricots from the brandy and cut into strips. Whisk together 2 tablespoons of the brandy with the remaining ingredients.
Divide the greens between two plates and drizzle some of the dressing over the greens. Top with the apricot strips and the shrimp skewers.
Makes two servings of Twin Hearts Apricot Glazed Shrimp Salad
