Recipe

Shrimp With Cucumber Timbales With Basil Dressing Recipe

Add Step-by-Step Photos	Mao65 / All my dishes 2 years, 1 month ago This is the second course for an elegant sit down dinner for eight that I have for very special occasions . The remainder of the recipes will follow soon. Prep:60m Cook:15m Servings:8	Mao65
	beautifuleleganteasy

Does this look good? Yeah! / Nope

Fans

trigger

quaziefly

Ingredients

TIMBALES:

salad oil

1/2 cup chopped onion

3 lbs(6 medium) cucumbers,peeled,seeded and diced

3/4 tsp salt

1/8 tsp white pepper

1tbsp water 4 tsp lemon juice

4tsp unflavored gelatin

1/3 cup heavy or whipping cream

BASIL DRESSING:

1 cup firmly packed basil leaves

2 cloves garlic

1 tbsp lemon juice

2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp freshly ground pepper

1/2 cup olive oil

40 medium shrimp

GARNISH

cucumber slices

tomato roses( with a small, sharp knife, remove core from a ripe tomato. Beginning at the core end, cut a continuous 1/2 inch wide strip of peel around tomato. On flat surface rewind peel to form a spiral rose)as shown in photo.

basil sprigs

Directions

TIMBALES:

Lightly oil eight 1/2cup molds.(I use glass custard cups); set aside

In large skillet, heat 1 tbsp oil over medium -high heat. Stir in onion and cook 1 minute. Add cucumbers, salt, and pepper,cover and cook 15 minutes, stirring occasionally, until cucumber is tender.

Meanwhile, in a small bowl combine water,lemon juice,and gelatin;lit stand 1 minute. Stir over simmering water until gelatin is dissolved.

Drain cucumbers. Puree in blender with gelatin until smooth. Refrigerate in a bowl, stirring occasionally until mixture mounds when dropped from a spoon, about 30 minutes.

In a bowl, beat cream until stiff. Fold into cucumber puree. Divide mixture among prepared molds. Cover and refrigerate at least 2 hours.(can be made ahead. Refrigerate up to 2 days)

BASIL DRESSING:

IN blender, combine all ingredients except oil. With machine on,slowly add oil and blend until smooth.

Makes about 1 cup.(can be made ahead. Cover and refrigerate up to 24 hours).

In large saucepan bring 2 quarts salted water to a boil. Add shrimp and cook 1 minute. Drain. When cool enough to handle,peel and devein.(can make ahead. Cover and refrigerate up to 24 hours)

TO SERVE:

Unmold each timbale on a plate. Pour 1 heaping tbsp Basil Dressing on each plate. Arrange 5 shrimp on top. Garnish with a cucumber slice, tomato rose, and basil.

Recent Gawkers