Recipe Overview
This Tuscan-style appetizer brings together aromatic rosemary, tender tiger shrimp, and a warm vegetable macedonia. Red wine vinegar brightens the vegetables and balsamic glaze adds a restrained sweet-acid finish 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 opaque so the shrimp remains tender. The source method uses olive oil to sweat the onion but does not state an amount; this integration preserves the source and does not invent a quantity.
Connected Experience
Published Tuscany Cuisine identities are reused for rosemary, shrimp, red wine vinegar, balsamic family, potato, shiitake, red bell pepper, celery, onion, and salt/pepper. Rosemary / Rosmarino now connects to its Fresh Herbs library record using rosmarino.png, while shrimp connects to the Culinary Foundations shellfish record using gamberi.png.
Ingredients
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Rosemary / Rosmarino
— 5 g — sturdy aromatic sprig used as the shrimp skewer
TC-HERB-ROSEMARY-001
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Tiger Shrimp 26/30
— 60 g — peeled and deveined — shrimp family icon; formal registry code pending
tiger_shrimp_26_30
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Red Wine Vinegar
— 120 g — for deglazing the vegetable macedonia
VINEGAR-RED-WINE-0001
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Balsamic Glaze
— 15 g — light finishing drizzle — balsamic family icon; dedicated glaze identity pending
balsamic_glaze
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Sea Salt & Freshly Ground Black Pepper
— 1 g — combined amount; source recipe does not specify the salt-to-pepper split
SPICE-SALT-BLACKPEPPER-001
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Potato
— 100 g — small dice
TC-VEG-POTATO-001
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Shiitake Mushrooms
— 45 g — sliced
shiitake_mushrooms
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Bell Pepper
— 150 g — peeled and diced
bell_pepper
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Celery Stalk
— 40 g — diced
VEG-CEL-001
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Onion
— 50 g — diced
onion
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 so the shrimp remains the focus.
- Excellent as a single plated appetizer, tasting-menu course, or passed seafood bite.
Dietary / HACCP Notes
- Contains shellfish.
- Keep shrimp refrigerated at or below 40°F / 4°C before cooking.
- Cook shrimp only until opaque and firm; serve promptly after baking.
- The source recipe mentions olive oil for sweating the onion but does not provide a quantity, so no olive-oil inventory deduction has been invented on this page.
| Calories | 220 |
| Protein | 16 g |
| Carbohydrates | 22 g |
| Fat | 8 g |
| Fiber | 3 g |
| Cholesterol | 115 mg |
| Sodium | 520 mg |