Saturday, July 16, 2005

Shrimp and Mango with lime and mint appetizer

A shrimp is not a vegetable, I know. But after making about a zillion tiny empanadas filled with potatoes and chiles or vegetarian sausage, I felt I had to give my guests at the Great Journalist Gathering of 2005 at least a little something with animals in it lest they rebel and write bad things about me.

I made this up out of my head and they all pronounced it fantastic. Your mileage may vary. When journalists are faced with free food, they can get mighty enthusiastic.

Shrimp, Mango, lime and mint on endive leaves
1/2 pound cooked shrimp, finely chopped
1 ripe mango, diced fine
1/2 sweet red pepper, cut into tiny squares
Juice of 1 lime
1 tbsp mint, chopped fine

A dash or two of Green Jalapeno Tabasco or a bit of finely minced jalapeno pepper
Belgian Endives - eight or so

Combine all ingredients but endives. Peel endive leaves off and use for little edible dishes. You can only use the outer leaves of the endives, because they get small and soft inside.

Then, if you are a veg, you will have lots of lovely endive insides left for you!

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