Tropical Sesame Shrimp Martinis

  • Yield 6 servings

Simple and chic, this shrimp, served in martini glasses, is a fast and easy recipe for an appetizer or light meal.

tropical-sesame-shrimp-martinis
Quentin Bacon

"Thanks to fresh-cooked shrimp sold at most grocery stores, this dish can be assembled in minutes. The palmitos (hearts of palm) are a very Latin addition to this otherwise Asian-inspired recipe—they give a great al dente contrast to the plump, juicy-sweet mandarin segments and the cooked shrimp. If you prefer, you can boil raw shrimp in water flavored with lemon juice, just until pink (I’m partial to shrimp from the Florida Keys or the Gulf Coast) instead of using precooked shrimp."—Lorena Garica

Ingredients

Sesame Vinaigrette:
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 1/2 teaspoons fresh lemon juice
2 1/2 teaspoons sugar
3/4 teaspoon prepared dry mustard
1 pinch kosher salt
3 large shallots, very finely chopped
3 tablespoons light sesame oil
3 tablespoons vegetable oil
Shrimp:
2 -- oranges
2 pounds small cooked shrimp
1 cup hearts of palm, rinsed, drained, halved lengthwise, and sliced crosswise into 1/4-inch-thick rounds
1 cup cherry tomatoes, quartered
3 cups baby greens (such as arugula or baby spinach)
6 small sprigs fresh cilantro

Instructions

  1. To make vinaigrette, whisk together the rice vinegar, soy sauce, lemon juice, 1 1/2 tablespoons water, sugar, dry mustard and salt in a medium bowl. Whisk in the shallots and then add the sesame oil and vegetable oil, whisking slowly to emulsify the vinaigrette.
  2. To make shrimp, place the oranges on a cutting board. Slice off the tops and bottoms to expose the fruit and then slice away the peel and white pith. Use a sharp paring knife to slice between the orange membranes, releasing the orange segments. Transfer the oranges to a large bowl and add the shrimp, hearts of palm, and cherry tomatoes. Pour the sesame vinaigrette over the mixture and gently toss with your hands to combine.
  3. Divide the baby greens among six martini glasses (or small plates). Top with the shrimp salad and finish with a cilantro sprig. Serve immediately.
Reprinted with permission for Lorena Garcia’s New Latin Classics: Fresh Ideas for Favorite Dishes (Ballantine Books, 2011). 

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