Radicchio Cups With Shrimp & Dill Recipe
Ingredients
| 1 head radicchio 4 to 5 inches in diameter | ||
| Black forest ham | 2 Tablespoon, slivered | |
| Westphalian ham, or prosciutto | ||
| 1/3 cup olive oil or salad oil | ||
| 1 pound small cooked shrimp | ||
| Red wine vinegar | 2 Tablespoon | |
| 1 1/2 tablespoons chopped fresh dill or 21/2 teaspoons dry dill weed | ||
| Dill sprigs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove 4 large outer leaves from radicchio reserve remainder of head for other uses.
Rinse leaves, wrap in paper towels, and refrigerate.
In a small frying pan, stir ham and oil over low heat until oil picks up ham flavor about 5 minutes.
Transfer to a medium-size bowl; stir until cool.
Stir in shrimp, vinegar, and chopped dill.
Season to taste with salt and pepper.
Place a radicchio leaf on each of 4 dinner plates.
Spoon shrimp mixture equally into center of each leaf.
Garnish with dill sprigs, if desired.
Rinse leaves, wrap in paper towels, and refrigerate.
In a small frying pan, stir ham and oil over low heat until oil picks up ham flavor about 5 minutes.
Transfer to a medium-size bowl; stir until cool.
Stir in shrimp, vinegar, and chopped dill.
Season to taste with salt and pepper.
Place a radicchio leaf on each of 4 dinner plates.
Spoon shrimp mixture equally into center of each leaf.
Garnish with dill sprigs, if desired.
Chef
