| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Appetizers, Seafood, Sauces |
4 |
Servings |
INGREDIENTS
| 24 |
|
Shrimp, deveined |
| 2 |
tb |
Tomato paste |
| 1 |
|
Lemon, juice of |
| 2 |
oz |
Brandy |
|
|
Salt & pepper |
| 4 |
oz |
Heavy cream |
| 2 |
|
Drop Tabasco sauce |
| 2 |
|
Drop Worcestershire sauce |
| 1 |
|
Apple, cored and finely chopped |
| 1 |
pn |
Chopped parsley |
| 1/2 |
|
Head lettuce, shredded |
|
|
Lemon wedges |
INSTRUCTIONS
Servings: 4 Notes: "Everyone loves this recipe of mine so much that I
decided to give it my own name. I hope you will love it too."
DIRECTIONS: Cook the shrimp, and allow to cool.
Meanwhile, mix the next 4 ingredients together in a bowl. Whip the cream
until it is stiff and fold into the mixture in the bowl. Add the next 4
ingredients and mix gently.
Place some shredded lettuce in the bottom of large cocktail glasses and
stand the shrimp up around the sides. Spoon the sauce into the middle and
serve with lemon wedges.
Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale Carpino
ISBN # 0-920197-01-9
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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