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Essential FOOD GROUP
1 tablespoon minced jalapeno pepper (optional)
3/4 teaspoon salt
1/4 teaspoon ground cumin
1 1/2 cups champagne (brut/ extra dry) plus extra for drizzling
1. Place the tomatoes, cucumber, bell peppers, onion and garlic in a blender and process until smooth.
2. Add the vinegar, oil, mint, cilantro, honey, jalapeno (if desired), salt and cumin. Pulse until combined, 5 or 6 times.
3. Cover and chill at least 1 hour or overnight. Just before serving, stir in the champagne. If served in champagne glasses, drizzle additional champagne around the lip of each glass.
- By Lesu Ali, adapted from Cooking Light's Annual Recipes 2007
Per serving: 146 calories, 2 grams protein, 16 grams carbohydrates, 7 grams sugar, 5 grams fat, no cholesterol, 315 milligrams sodium, 2 grams dietary fiber.
Shrimp With Champagne Beurre Blanc
Makes 8 appetizer servings
For the sauce base:
2 cups champagne or other dry sparkling wine
1/3 cup finely chopped shallots
2 tablespoons champagne (or other white wine) vinegar
1/4 teaspoon whole black peppercorns
For the shrimp:
1 cup champagne or other dry sparkling wine
1/4 cup extra virgin olive oil
3 tablespoons minced shallots
