Tuesday, November 19, 2013

Hearts of Palm and Radish Coins with Shrimp

My 3rd Christmas Recipe would be the Hearts of Palm and Radish Coins with Shrimp.

What is a Heart of Palm?  It is the edible part of a palm tree.  It is sometimes called the palm cabbage or swamp cabbage that is harvested from the inner core and growing bud of certain palm.



3 to 4 hearts of palm(1 to 1 1/2 inches wide), rinsed and cut into 1/4 inch thick coins

2 tbsp plus 1/4 tsp fresh lime juice

2 tbsp extra virgin olive oil

Pinched of granulated sugar


1 tbsp mayonnaise

1/4 tsp coriander seeds, toasted and coarsely ground in a mortar

1/4 tsp freshly grated lime zest

Pinched of cayenne

Freshly ground black pepper

48 small peeled, deveined, and cooked shrimp(71 to 90 or 100 to 150 per lb) or you can use bacon here if you are allergic with shrimp.

5 to 6 radishes(1 to 1 1/2 inches wide), sliced into 1/4 inch thick coins

24 fresh cillantro leaves for garnish (optional) or you can add mozzarella cheese


  1. Lay the Palm Coins in a single layer in a nonreactive dish.
  2. Drizzle with 2 tbsp of the lime juice, 3 tbsp water, and the olive oil.
  3. Sprinkle evenly with sugar and a generous pinch of salt.
  4. Shake the dish to coat the palm coins and let it sit while preparing the remaining ingredients.
  5. In a medium bowl, mix the remaining 1/4 tsp lime juice with the mayonnaise, coriander seeds, lime zest, cayenne, a generous pinch of pepper.
  6. Toss the shrimp with the mayonnaise and season to taste with salt and pepper.
  7. Carefully drain the hearts of palm and pat dry with paper towels.
  8. Top each radish coin with a palm coin of similar size, 2 shrimp, and a cilantro leaf(optional)

This appetizer is great if you cut the diameter of both hearts of palm and radish the same.

Source: Fine Cooking Appetizers

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A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.