Shrimp Salad Appetizer with Tahitian Lime Hawaiian Pepper Preserve Recipe

Shrimp Salad Appetizer with Tahitian Lime Hawaiian Pepper Preserve

  • Ingredients:
    1/4 cup Dijon-mayonnaise blend
    24 Belgian endive leaves (3 to 4 heads) or small Bibb lettuce leaves
    1 pound peeled and deveined cooked shrimp, chopped
    50g Akaka’s Tahitian Lime Hawaiian Pepper preserve
    1 can lump crabmeat, drained
    2 celery ribs, finely chopped
    Chopped fresh parsley, optional
  • 1-In a large bowl, combine shrimp, crab and celery.
  • 2-Add mayonnaise blend, preserve and toss to coat.
  • 3- To serve, top each leaf with about 2 tablespoons shrimp mixture. If desired, top with chopped parsley.

Charbel Aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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