Saturday, July 16, 2005
Shrimp and Mango with lime and mint appetizer
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!