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Friday, December 2, 2016

PALMETTO WITH RECIPE FOR HEARTS OF PALM AND SHRIMP SALAD

Sliced and Canned Heart of Palms
Photo by: Lord-Williams
palmito, L. Chamaerops humilis, Fr. Palmer nain, Eng. 1. dwarf fan palm; palm cabbage, heart of palm. It grows in Spain and Portugal. It is abundant in Morocco.

2.  palm sprout; tender palm from trees of the palm family. The best is the coconut for the taste is slightly sweet and it is crunchy and firm. By the 15th C nobles were eating them. Villena advised to skin them on the chopping block for the powder that comes out of them. Then stripe them lengthwise until the tender part is reached. Slice the ends to the tender part. Remove the palm seed and white membrane until the piece is completely tender. Today they are bought canned and added to salads.

[Benavides-Barajas. Nueva-Clásica, 1995:129; Castro. Alimentación. 1996:154; and Villena/Calero. 2002:40b:41a] 

PEDRO PABLO MONTERO’S RECIPE FOR HEARTS OF PALM AND SHRIMP SALAD
Delicious Any Time of Year!
Photo by: Lord-Williams

Ingredients

½ lb can of sliced hearts of palm drained
1 lb shelled shrimp
2 tbsp olive oil
juice from ½ lemon
½ small onion chopped
1 tbsp chopped cilantro
1 tbsp chopped mint
salt to taste
¼ tsp white pepper a bed of chopped lettuce to cover platter

Preparation

Mix all ingredients except: salt, pepper and lettuce. Let sit 15-20 minutes. Sprinkle with salt and pepper. Toss well and put the mixture into a round bowl. Press down on it and then turn it out on the bed of lettuce.
 




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