Melon bites with mint and feta cream and lime-marinated shrimp
If the shrimp are frozen, remove them from the freezer about 1 hour before preparation.
Cut the melon into slices approx. 1.5 cm thick. Use a round cookie cutter to cut out eight small melon rounds and place them in the refrigerator.
Crumble the feta and mix it with the crème fraîche, olive oil and a little pepper until smooth. Wash and pat dry the mint leaves. Finely chop 12 leaves and stir them into the cream. Leave to chill in the refrigerator for approx. 1 hour to allow the flavours to develop.
Heat the olive oil in a frying pan. Rinse the shrimp under cold water and pat them dry. Fry on both sides for approx. 1 minute per side, depending on their size. Finally, toss them in the pan with a little lime juice.
Transfer the mint and feta cream to a piping bag fitted with a star-shaped nozzle and pipe it onto the melon rounds. Garnish with the remaining mint leaves and the shrimp, then serve and enjoy!
TIP: If you don't have a round cookie cutter, simply cut the melon into small cubes and place them in small glasses. Pipe the mint and feta cream on top.
Find more recipes at www.keinescheuvorfett.at
This recipe was submitted as part of our blogger contest organised by Keine Scheu vor Fett. Thank you!
Cut the melon into slices approx. 1.5 cm thick. Use a round cookie cutter to cut out eight small melon rounds and place them in the refrigerator.
Crumble the feta and mix it with the crème fraîche, olive oil and a little pepper until smooth. Wash and pat dry the mint leaves. Finely chop 12 leaves and stir them into the cream. Leave to chill in the refrigerator for approx. 1 hour to allow the flavours to develop.
Heat the olive oil in a frying pan. Rinse the shrimp under cold water and pat them dry. Fry on both sides for approx. 1 minute per side, depending on their size. Finally, toss them in the pan with a little lime juice.
Transfer the mint and feta cream to a piping bag fitted with a star-shaped nozzle and pipe it onto the melon rounds. Garnish with the remaining mint leaves and the shrimp, then serve and enjoy!
TIP: If you don't have a round cookie cutter, simply cut the melon into small cubes and place them in small glasses. Pipe the mint and feta cream on top.
Find more recipes at www.keinescheuvorfett.at
This recipe was submitted as part of our blogger contest organised by Keine Scheu vor Fett. Thank you!