Garden Pavilion Note Book. Shrimp and WaterCress Cone ‘Appetizer’
From Garden Pavilion Note book is retro. Shrimp and WaterCress Cones with Seaweed. the picture is from the prep notebook. really retro. But what was trendy – comes around again. I read in the DenverPost 10-19-22 Life & Style – Vegan and Vegetarian Sushi rolls are taking over. Perhaps it is because we are land locked. It continues that fresh fish flown in from Japan is marketed on the white board at a Sushi restaurant in Layfette. That makes fish have a large carbon foot print. I prefer vegetarian vegetable rolls.
what was trendy comes back around.
Shrimp and WaterCress Cones with Seaweed
Nod to retro Pavilion Garden. today these are Nori cones – not called out as seaweed. retro to the day of cutting edge Asian fusion to Heath Food. Low calorie, 160 per serving
Ingredients
- 4 16/20 Shrimp Peeled and deveined
- 1 TBSP Sake
- 1/2 tsp. Ginger Finely sliced
- 2 sheets Pressed Seaweed (Nori) Cut into quarters
- 8 sprigs Watercress
- 1 oz Radish Sprouts
- 1 oz shredded Daikon
- 3 oz Cantaloupe or Mango
Instructions
- split the shrimp lengthwise in half and marinate in Sake and ginger for 10 minutes.
- Boil the shrimp in water for 30 seconds until it curls into corkscrews.
- drain and cool.
- For each roll, spread 1 TBSP sushi rice over quarter of the nori. Shiny side is down.
- Place watercress and radish sprouts in the center, diagonally over the rice and one shrimp corkscrew.
- Fold and roll into cone.
- Serve with shredded Daikon and sliced Cantaloupe.