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Gingered Melon And Shrimp Salad

Barbecue.Master's picture
Ingredients
  Musk melon/Cantaloupe 1
  Honeydew melon 1
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Grated fresh ginger root 2 Teaspoon
  Whipping cream 1 Cup (16 tbs)
  Ground nutmeg 1 Teaspoon
  Cinnamon 1 Teaspoon, mixed with granulated sugar
  Granulated sugar 1 Teaspoon
  Medium cooked shrimp 1 1⁄2 Pound, shelled and deveined
  Fresh mint leaves 1⁄4 Cup (4 tbs)
Directions

Cut melons in half and remove seeds.
Using a melon bailer, scoop out flesh.
Reserve melon shells.
In a large bowl, combine wine and ginger.
Add melon balls and refrigerate for 1 hour.
Beat cream until soft peaks form.
Add nutmeg and cinnamon-sugar.
Fold in gingered melon balls and shrimp, making sure they are well coated with cream and spice mixture.
Spoon into reserved melon shells.
Garnish with fresh mint leaves.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Shrimp
Interest: 
Gourmet

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