Yield: Yields 24 hors d’oeuvres.
Ingredients
- 3-4 hearts of palm (1- to 1-1/2 -inch diameter), rinsed and cut into 1/4-inch-thick coins (you’ll need 24)
- 2 Tbs. plus 1/4 tsp. fresh lime juice
- 2 Tbs. extra-virgin olive oil
- Pinch of granulated sugar
- Kosher salt
- 1 Tbs. mayonnaise, preferably Hellmann’s or Best Foods brand
- 1/4 tsp. coriander seeds, toasted and coarsely ground in a mortar
- 1/4 tsp. freshly grated lime zest
- Pinch of cayenne
- Freshly ground black pepper
- 48 small peeled and deveined cooked shrimp (71 to 90 or 100 to 150 per lb.)
- 5–6 radishes (1 to 1-1/2 inches wide), sliced into 1/4 -inch-thick coins (you’ll need 24)
- 24 fresh cilantro leaves for garnish
Nutritional Information
- Nutritional Sample Size per piece
- Calories (kcal) : 30
- Fat Calories (kcal): 15
- Fat (g): 2
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 1
- Cholesterol (mg): 15
- Sodium (mg): 65
- Carbohydrates (g): 1
- Fiber (g): 0
- Protein (g): 2
Preparation
- Lay the palm coins in a single layer in a non-reactive dish. Drizzle with 2 Tbs. of the lime juice, 3 Tbs. water, and the olive oil. Sprinkle evenly with sugar and a generous pinch of salt. Shake the dish to coat the palm coins and let sit while preparing the remaining ingredients.
- In a medium bowl, mix the remaining 1/4 tsp. lime juice with the mayonnaise, coriander seeds, lime zest, cayenne, a generous pinch of salt, and a pinch of pepper. Toss the shrimp with the mayonnaise and season to taste with salt and pepper.
- Carefully drain the hearts of palm and pat dry with paper towels. Top each radish coin with a palm coin of similar size, two shrimp, and a cilantro leaf.
Ingredient Spotlight
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IN THIS RECIPELimes
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IN THIS RECIPEMayonnaise
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (2 reviews)
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kancook | 01/12/2010made this for a New Years Day party. It turned out fantastic. easy to do and yummmmmmy ! will be making it again for sure !
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dhs19 | 05/28/2009
This went over pretty well, and of course, no one else had ever had anything like it. I made the mistake of using semi frozen shrimp, and the dressing got too liquid but it was fun.
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