The second serving in John Nevado’s trio of appetizing and romantic rose hors d’oeuvres.
By John Nevado
This is my second post in a ”triptych” of delicious hors d´oeuvres made with roses as the main ingredient. Marinated fresh water shrimp, rolled in a freshly harvested, crisp rose petal. Imagine to be one of those shrimps…to lie with another shrimp…rolled in a rose petal…curled up next to each other! How cozy!
Print
Cooking with Roses: Shrimps in Love!
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Marinated freshwater shrimp, delicately wrapped in freshly harvested rose petals, creating a romantic and flavorful appetizer.
Ingredients
- 1 kilo (18 oz.) fresh water shrimps
- 2 tbsp (1 oz.) squeezed lime juice
- 1 tbsp (1/2 oz.) rice vinegar
- 1 shallot, chopped
- 3 tbsp (1 1/2 oz.) chives, chopped
- 2 tbsp (1 oz.) lemon balm (Melissa officinalis), chopped
- Freshly ground black pepper, to taste
- Extra virgin olive oil, as needed
- Fresh rose petals, for wrapping
Instructions
- Peel the shrimps by hand, ensuring all shells are removed.
- In a mixing bowl, combine the lime juice, rice vinegar, chopped shallot, chives, and lemon balm.
- Slowly add olive oil to the mixture, drop by drop, while stirring continuously to emulsify the marinade.
- Season the marinade with freshly ground black pepper to taste.
- Place the peeled shrimps into the marinade, ensuring they are fully coated. Allow them to marinate for at least 15 minutes.
- Carefully wrap each marinated shrimp in a fresh rose petal, securing them gently.
- Arrange the wrapped shrimps on a serving platter and serve immediately.
Notes
- Use only organic, pesticide-free rose petals to ensure safety.
- The shrimp can be marinated a few hours in advance, but wrap them in rose petals just before serving to maintain freshness.
- Serve immediately to enjoy the full aroma and flavor of the rose petals.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1 gram
- Sodium: 150 mg
- Fat: 7 grams
- Carbohydrates: 3 grams
- Fiber: 1 gram
- Protein: 20 grams
- Cholesterol: 150 mg
If You Liked This Recipe, You’ll Love These
- Baked Goat Cheese Stuffed Jalapeños
- Parsnip Latkes with Smoked Salmon and Caviar
- Green Mango Salad With Avocado, Shrimp and Cashews
- How to Make Oysters Rockefeller
Frequently Asked Questions
Can I wrap the shrimp in rose petals ahead of time, or should that wait until serving?
The notes specifically say to wrap the shrimp in rose petals just before serving to maintain freshness — the petals wilt quickly once in contact with the wet marinade. The shrimp themselves can be marinated a few hours in advance, but the wrapping step should happen at the last moment for the best aroma and presentation. 
What is lemon balm, and is it easy to find?
Lemon balm (Melissa officinalis, as the recipe notes) is a lemon-scented herb in the mint family. The recipe includes 2 tablespoons of chopped lemon balm in the marinade alongside chives and shallot. It’s grown in many herb gardens and available at farmers markets, though less commonly stocked in regular supermarkets; fresh lemon verbena or a small amount of lemon zest could substitute if unavailable.
Why does the marinade call for adding olive oil drop by drop?
Step 3 instructs you to add olive oil to the lime juice, rice vinegar, shallot, chives, and lemon balm mixture “drop by drop while stirring continuously” to emulsify the dressing. This slow addition disperses the oil into the acidic liquid to create a unified marinade that coats the shrimp evenly, rather than an oily one that would bead on the surface.
looks stunning!