TASTE
Serve coconut Thai shrimp as an eye-catching appetizer
| • | Coffee 101 |
By Elaine Magee
While I was visiting a Thai restaurant conducting research for last week's column on Thai fried rice, I came across a beautiful appetizer. Thai shrimp coconut wrap is elegant yet simple and so colorful and even — dare I say it? — rather suggestive in an aphrodisiac sort of way. It got my attention, anyway, so I re-created it at home to share with you.
This is a colorful and very fresh-tasting appetizer or side dish. You can serve these with whatever bottled or homemade sauce you desire — dipping sauce, Thai sweet chili sauce or peanut sauce. Or skip the sauce; they stand alone very well.
For this, use fresh shrimp that you have lightly poached or buy fully cooked frozen shrimp, available bagged in the freezer case. To thaw frozen shrimp, place in colander and run tepid water over to separate them and dissolve ice; allow to sit a few minutes until fully thawed.
THAI SHRIMP COCONUT WRAP
In a bowl, combine carrots, jicama and coconut and drizzle lime juice over. Toss to blend well.
Lay a spinach leaf on a flat surface and top with a level tablespoon of the carrot/coconut mixture. Lay one of the shrimp on top of this and in the curve of the shrimp lay one of the cashews.
Repeat with the remaining ingredients to make 12 shrimp appetizer wraps.
Makes 6 appetizer servings (2 per serving).
Elaine Magee is a registered dietitian. Her latest book is "Comfort Food Makeovers." Find out more at www.recipedoctor.com.
