Читать книгу A Taste of Coral Gables - Paola Mendez - Страница 25

Key West Pink Shrimp Toast

1/2 teaspoon fennel seeds

1 tablespoon olive oil

12–15 Key West shrimp

1/2 teaspoon sea salt

1/2 teaspoon crushed red pepper flakes

1 teaspoon aged sherry wine vinegar

3 tablespoons hummus

2 baguette slices, freshly toasted

8–10 organic arugula leaves

1/2 teaspoon smoked paprika

7–8 Cilantro leaves

To Prepare the Shrimp

Heat a small sauté pan and toast the fennel seeds lightly until they become aromatic. Add the olive oil and shrimp. Cook over high heat for 2-3 minutes until the shrimp turn pink throughout. Season with salt and pepper flakes, then deglaze with vinegar. Remove from heat.

To Prepare the Toast

Spread the hummus evenly on the toast. Arrange the arugula leaves on the hummus. Spoon the warm cooked shrimp over the toast. Sprinkle with smoked paprika and garnish with fresh cilantro leaves.

Serves 2.