What is amuse bouche you may ask? It’s simply a little flavorful bite to amuse your palate, a French term pronounced “uh-MYUZ-boosh.” Yeah, it’s fun to say. Amuse bouche should be served as the first course. They even make special spoons for this course. I found these on e-bay and absolutely love them.
Lemony Shrimp and Asparagus
Serves 2
2 asparagus pencil size, 2-inches, steamed, drained
6 salad shrimp, cooked
1 teaspoon fresh lemon zest
2 teaspoons Italian Dressing
Slice asparagus tips 1/4-inch thick on the bias; combine in a small bowl with shrimp, lemon zest and Italian Dressing; place on spoons and serve.
From www.finedinings.com
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