Shrimp With Cucumber Timbales With Basil Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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:
1. TIMBALES:
2. Lightly oil eight 1/2cup molds.(I use glass custard cups); set aside
3. 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.
4. Meanwhile, in a small bowl combine water,lemon juice,and gelatin;lit stand 1 minute. Stir over simmering water until gelatin is dissolved.
5. 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.
6. 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)
7. BASIL DRESSING:
8. IN blender, combine all ingredients except oil. With machine on,slowly add oil and blend until smooth.
9. Makes about 1 cup.(can be made ahead. Cover and refrigerate up to 24 hours).
10. 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)
11. TO SERVE:
12. 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.
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