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!
- kilo (18 oz.) fresh water shrimps
- 1 tablespoon (0.5 oz.) rice vinegar
- 1 shalott, chopped
- 3 tbsp (1.5 oz.) chives, chopped
- 2 tbsp lemon (1 oz.) balm (Melissa officinalis), chopped
- 1 teaspoon (0.25 oz.) dijon mustard
- 1 egg yolk
- 2 teaspoons (0.5 oz.) soy sauce
- 1 deciliter (3.5 fl. oz.) cold pressed rape seed oil
- freshly ground black pepper
- Peel the shrimps. By hand.
- Pour in the olive oil drop-by-drop.
- Add black pepper to taste
- Mount the shrimps on the rose petals.
- Fasten rose petals with a toothpick.
- Watch fingers. Toothpicks can be dangerous.
John Nevado is a rose grower in South America, growing the worlds most luxurious roses for discerning customers around the world. On his farms he also grows edible USDA Organic roses that he sells to restaurants, including El Bulli in Spain and PerSe in New York. John loves to cook up new zany recipes with his tasty florals invites you to share his "la vie en rose".