Ingredients
-
3 - 4
-
2
-
1/4
-
2
-
1
-
-
1
-
1/4
-
1/4
-
1
-
-
-
48
-
5 - 6
-
24
Directions
Hearts of Palm and Radish Coins With Radish, Recipe by Allison Ehri Kreitler, From: Fine Cooking 99, pp22-23 Published in May 6, 2099 This is a lovely hors d’oeuvres 🙂 it goes over very easily! We made this to see how it would taste and it was wonderful!!! I was looking for something easy but a little different & voila! Here it is! ;), Recipe by Allison Ehri Kreitler, From: Fine Cooking 99, pp22-23 Published in May 6, 2099 This is a lovely hors d’oeuvres 🙂 it goes over very easily! We made this to see how it would taste and it was wonderful!!! I was looking for something easy but a little different & voila! Here it is! 😉
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Steps
|
1
Done
|
Lay the Palm Coins in a Single Layer in a Non-Reactive Dish. Drizzle With 2 T. of the Lime Juice, 3 T Water, and the Olive Oil. Sprinkle Evenly With Sugar and a Generous Pinch of Salt. Shake the Dish to Coat the Palm Coins and Let Sit While Preparing the Remaining Ingredients. |
|
2
Done
|
in a Medium Bowl, Mix the Remaining 1/4 Teaspoons Lime Juice With the Mayonnaise, Coriander Seeds, Lime Zest, Cayenne, a Generous Pinch of Salt, Hot Sauce and a Pinch of Pepper. Toss the Shrimp With the Mayonnaise and Season to Taste With Salt and Pepper. |
|
3
Done
|
Carefully Drain the Hearts of Palm and Pat Dry With Paper Towels. Top Each Radish Coin With a Palm Coin of Similar Size, Two Shrimp, and a Cilantro Leaf. |
