This elegant recipe idea that's a perfect entertaining solution sure to delight your guests, is brought to you by Litehouse Foods.
Confession: I think I eat salad simply because the salad dressing masks the flavours of the greens and makes them taste delicious. Who’s with me? I’ve become very particular about the kind of salad dressing I like to eat for this reason. It has to be all natural with none of that stuff you can’t pronounce but still have great flavour. Luckily Litehouse Foods dressings fit the criteria perfectly!
Litehouse Green Garden Dressings are very flavourful and colourful. The whole line is USDA organic, non- GMO, made with 100% olive oil and gluten free! Talk about having all the natural goodness in a lovely reusable glass bottle. They’ve thought of it all!
When I tasted the Lime Cumin dressing by Litehouse Foods, I knew I hit the jackpot of dressings. I grew up eating a lot of cumin in Indian food but never thought of it in a dressing, but it was a flavour I relate to well. The dressing had a punch of tang from the lime, cumin flavours with a subtle kick from chilies, it was perfectly balanced.
The Lime Cumin dressing made me think of Mexican flavours immediately. I decided to switch up from a salad and make a “deconstructed shrimp taco.” A savoury goat cheese and cumin panna cotta with shrimp, tortillas and avocado, it’s covering all bases. I used the dressing to marinate shrimp and on top of the panna cotta once set. The dressing really transforms each ingredient and brings out their individual flavours.
Though panna cotta is commonly served as a dessert, this savoury version still holds true to the creamy texture but adds a new dimension of flavours and combinations to pair. It’s a bright switch up that partners well with the zip from the Litehouse Lime Cumin dressing.
If you’d like to impress your guests with plating an appetizer or main meal, this savoury panna cotta is a great way. Plating each dish goes a long way visually and it really gets people excited to eat. It sparks a conversation and lets you bring out your creativity. Let’s teach everyone how versatile salad dressing really can be! I hope this recipe sparks your creativity with this delicious dressing!
(I wanted to put the salad dressing IN the panna cotta, but acidity isn’t gelatin’s best friend. The panna cotta won’t set properly, so just a heads up if you decide to try that)
- ½ Cup Goat Cheese
- ½ Cup Milk
- ⅔ Cup Yogurt (I used 2%)
- 1 ¼ tsp Gelatin Powder, unflavoured
- 2 tsp Whole cumin seeds
- 1 tsp Honey
- Pinch Salt, to taste
- 2 tbsp Oil
- 1 Tsp Litehouse Lime Cumin Dressing
- 15 Shrimp, peeled and deveined and butterflied
- 2 tbsp Litehouse Lime Cumin Dressing
- 1 whole Avocado, mashed
- 2 tsp Roasted Cumin Powder
- 2 tsp Lime Juice
- 1 Tortilla, sliced into thin strips
- 1 Red Chili, sliced finely (optional)
- Salt, to taste
- Mache lettuce (optional)
- Litehouse Lime Cumin Dressing
- Mix the oil and salad dressing together. Brush three ramekins or three large muffin tin slots with the mixture. Set aside.
- Heat milk over medium heat and when simmering. sprinkle the gelatin over the milk. Let the gelatin soften for a couple minutes then place the milk back on low heat and stir to melt the gelatin.
- Take the milk off the heat and add the yogurt and goats cheese. When the goat cheese and yogurt are melted in, stir in the honey, cumin seeds and salt to taste.
- Pour into the moulds about ¾ of the way and set in the fridge for at least 2 hours or overnight.
- Pre heat the oven to 350F. Gently toss the tortilla strips in oil and bake for 10 minutes until crisp.
- While the panna cottas are setting, marinate the shrimp in the salad dressing for 20 minutes. Grill the shrimp on high heat until pink and cooked through. Set aside.
- Mix the avocado, salt, lime juice and cumin powder together. Keep covered and in the fridge.
- When the panna cotta is set, run a sharp knife around the edges to loosen from the moulds. Gently tip over to release.
- Smear the mashed avocado on the side of the bowl or plate. Place the panna cotta in the middle of the bowl. Place shrimp around the panna cotta. Top with tortilla strips and sliced chilies. Add maché and top the panna cotta with a tablespoon of the dressing.
• Use smaller muffin tins or any mould really to change the shape or size of the panna cotta. Just make sure it’s greased so it comes out easily!
• The shrimp shouldn’t marinate more than 20 minutes or the shrimp will start to cook from the acidity in the dressing.
For more great Litehouse recipe ideas, be sure to check out our Pomegranate Hibiscus Salmon Salad and Crispy Curry Tofu with Mini Peppers in Sweet Onion Sauce.