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Executive Chef Bernard Guillas of the Marine Room shares a healthier menu alternative.
Asian Shrimp and Chicken Fennel Sausage Lollipops With Saffron Artichoke Aioli
Combine all dry ingredients in mortar. Grind with pestle until anise seeds are ground and evenly incorporated. Wrap shrimp around sausage. Create lollipop by skewering shrimp through tail, sausage and back through shrimp with a 6-inch bamboo skewer. Sprinkle both sides evenly with ground spice mixture. Pour olive oil in large nonstick or cast-iron skillet over medium heat. Sear lollipop one minute per side or until opaque. Season to taste with sea salt and freshly ground black pepper and sprinkle with chopped cilantro.
Saffron Artichoke Aioli Ingredients
Combine egg yolk, mustard, vinegar, garlic, saffron powder and lemon juice in mixing bowl. Whisk well to blend. Slowly add olive oil pouring in thin stream. Fold in artichoke bottoms and roasted bell peppers. Season to taste with freshly ground black pepper and cayenne pepper. Place aioli in serving bowl.
Place bowl of aioli in center of serving platter. Arrange lollipops around aioli to form flower. Serve hot. Garnish with a bouquet of fresh garden herbs.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.