Okay, you guys have been patient with me as I’ve paraded out comb honey hor d’oeuvre after comb honey hor d’oeuvre, and I really hope you enjoyed them as much as I enjoyed making (and eating!) them!
But as they say, all good things must come to an end, and here we are at my LAST comb honey appetizer recipe in my mini-series of quick and easy noms using this unique and classy – and underrepresented! – culinary ingredient.
One final recap for those of you just joining us: I have mentioned in earlier posts that when Jonathan and I set out to make some fancy hors d’oeuvres using comb honey, we were surprised at the lack of recipes on the internet for such a unique, tasty and classy looking natural health food.
Every recipe or “how to” blog post on comb honey just said to eat it plain, spread it on toast, or serve with cheese. BO-RING! So we were determined to introduce to the interwebs some new, original and innovative uses for comb honey in an hors d’oeuvre setting.
As detailed in my blog post Comb Honey – The Ultimate Raw Honey:
Comb honey is basically a chunk of the hexagonal shaped beeswax cells of the honeycomb, each cell filled with raw honey, exactly at the bees packed it.
Because the honey is still in the comb and has not been touched by man, it contains every bit of pollen, enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics that the bees produced in the hive. There’s no filtering, processing or rearranging of the raw product by human hands.
This last recipe is kind of an in-your-face comb honey treat. A sizeable chunk of comb honey not only showcases your novel ingredient, and picks up an average shrimp lettuce wrap to something far more decadent, but the sweetness of the honey offsets the spiciness of the shrimp! Check it out!
You Will Need:
Butter Leaf Lettuce
Medium Sized Shrimp (peeled and deveined)
Extra Virgin Olive Oil
Red Pepper Flakes
Thinly sliced serrano peppers
I haven’t set actual measurements for this recipe, since it really varies by amount you are making and just how spicy you want your shrimp wrap. So use your judgment, taste often and always, always, ALWAYS play gourmet kitchen chef!
Heat equal parts olive oil and chili oil in a sauté pan over medium heat. Season the warming oil with red pepper flakes. When oil is shimmering, add your shrimp. Lightly sprinkle cooking shrimp with garlic salt and add more red pepper flakes if desired.
On a serving platter, arrange pre-washed butter lettuce leafs. When shrimp is done cooking, drain and place two shrimp on each leaf. Top with a sizeable chunk of comb honey and sprinkle with thinly sliced serrano peppers as garnish. (And for an added kick!) Enjoy!
Have you tasted comb honey before? Did you like it? Share below!