Recipe Overview
This Tuscan-style appetizer brings together aromatic rosemary, tender shrimp, and a warm vegetable macedonia. The balsamic glaze adds sweetness and acidity, while the rosemary skewer perfumes the shrimp during cooking.
Chef Notes
Use sturdy rosemary sprigs as skewers and avoid overcooking the shrimp. Bake only until the shrimp turns opaque, keeping the texture tender and juicy.
Connected Experience
This recipe is ideal for seafood antipasti, tasting menus, wine receptions, and appetizer stations where portion control and presentation are important.
Ingredients
Base recipe = 1 serving.
- 5 g rosemary sprig, used as skewer
- 60 g tiger shrimp 26/30, peeled and deveined
- 120 g red wine vinegar
- 15 g balsamic glaze
- 1 g sea salt and freshly ground black pepper
- 100 g potato, small dice
- 45 g shiitake mushrooms, sliced
- 150 g bell pepper, peeled and diced
- 40 g celery stalk, diced
- 50 g onion, diced
Preparation
- Vegetable macedonia: Sweat onion in olive oil. Add potato and cook until the edges turn translucent.
- Add bell pepper, shiitake mushrooms, and celery in stages. When the moisture evaporates and the vegetables begin to caramelize, deglaze with red wine vinegar. Cool.
- Shrimp skewers: Thread the shrimp onto the rosemary stick and season with salt and pepper.
- Bake on a parchment-lined tray at 400°F for 6–8 minutes, just until opaque.
- Finish: Spoon the vegetable macedonia on the plate, top with the rosemary shrimp skewer, and drizzle lightly with balsamic glaze.
Service Suggestions
- Serve warm with the rosemary skewer placed across the vegetable macedonia.
- Use a light hand with balsamic glaze to keep the shrimp delicate.
- Excellent as a single plated appetizer or passed seafood bite.
Dietary / HACCP Notes
- Contains shellfish.
- Keep shrimp refrigerated below 40°F / 4°C before cooking.
- Cook shrimp until opaque and firm; serve promptly after baking.
Nutrition (per serving, estimate)
| Calories | 220 kcal |
| Protein | 16 g |
| Carbohydrates | 22 g |
| Fat | 8 g |
| Fiber | 3 g |
| Cholesterol | 115 mg |
| Sodium | 520 mg |