Hearts of Palm and Shrimp Salad
Ensalada de Palmitos y CamarónesHearts of palm are slender and ivory colored and come from the inner core of a species of palm tree that grows in many tropical regions of Mexico. The flavor is mild and pleasant, somewhat like artichoke hearts. Fresh hearts of palm are a rarity, but canned ones are very good, especially if they are rinsed and soaked well to lessen any "tinny taste". Hearts of palm and tiny pink shrimp are an elegant combination to serve as a first course in this contemporary presentation.
Equipment
- medium bowl
Ingrediënten
Makes 4 servings
- 1 14-ounce can hearts of palm, drained and rinsed
- ½ pound 36 to 40 cooked small shrimp, cut in half crosswise
- 1 serrano chile minced with seeds (wear protective gloves)
- 2 tablespoons mayonnaise
- ¼ teaspoon salt or to taste
- 2 medium tomatoes each cut into 8 wedges
- Parsley sprigs
Instructies
- In a medium bowl of warm tap water, soak the hearts of palm for 10 minutes to remove any "tinny" taste.
- Drain very well and chop coarsely.
- Add the shrimp, serrano chile, mayonnaise, and salt.
- Mix well.
- Pack ½ cup in a flat-bottomed measuring cup or ramekin and invert to unmold onto an individual serving plate.
- Place 4 tomato wedges around the shrimp.
- Repeat to make 4 servings.
- Garnish each plate with parsley.
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