Shrimp and melon with mint-curry cream
Instructions:
- 24 shrimp (20–25 per lb [40–50 per kg]);
- 1⁄2 gal (2 l) water;
- 1 lemon, cut in half;
- 1 tbsp (15 ml) Old Bay seasoning (or seasoning of your choice);
- 1 tbsp (15 ml) dill, chopped;
- 1 honeydew;
- 1 cantaloupe;
- 6 oz (170 ml) heavy cream;
- 2 tsp (10 ml) finely chopped mint;
- 1⁄2 tsp (2 ml) curry powder;
- Salt;
- Pepper.
- Combine the water, Old Bay, and dill in a 1-gallon (4 l) pot. Squeeze the lemon into the water and place the lemon halves into the pot. Bring to a boil. Add the unpeeled shrimp to the boiling liquid. Once the liquid returns to a simmer, turn off the heat, leaving the shrimp in the hot liquid. Allow to sit about 15 minutes. Remove the cooked shrimp from the liquid and chill with ice or in a shallow pan in the refrigerator. Discard the liquid. Once the shrimp are completely chilled, peel and devein the shrimp.
- Keep the peeled shrimp chilled until ready for service. Cut the melons in half; remove and discard the seeds. Using a melon baller, scoop all of the honeydew and cantaloupe flesh into round balls. Place in a small bowl and lightly season with salt and pepper. Place the cream in a bowl and whisk lightly until it is thickened enough to coat the back of the spoon. Fold in the chopped mint and curry powder. Season to taste with salt and pepper. To assemble, place a tablespoon of mint-curry cream in the center of each appetizer plate. Add a small mound of melon balls to the center. Dip the shrimp in the remaining mint-curry cream and place 3 shrimp on each plate, partially leaning them on the mound of melon balls. Garnish as desired and serve.