| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Dressings, Salads/ |
2 |
Servings |
INGREDIENTS
| 6 |
|
Shrimp, peeled deveined |
| 1 |
|
Pink grapefruit |
| 1 |
|
Avocado |
| 2 |
T |
Mayonnaise |
| 1 |
t |
Lemon juice |
| 1 |
t |
Chopped shallots |
| 1 |
ds |
Brandy |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 2 |
T |
Toasted pecans |
| 1 |
T |
Chopped parsley |
INSTRUCTIONS
Poach the shrimp in crab boil until just pink, and cool. Remove the
skin and pith from the grapefruit and cut into 6 slices. Halve the
avocado and remove the pit. Using a spoon remove each half from the
skin. Cut each half into a fan, leaving the top section intact. In a
bowl mix together the mayonnaise, lemon juice, shallots, and brandy.
Season with salt and pepper to taste. Arrange 3 slices of grapefruit,
slightly shingled on a salad plate. Place the avocado at the base of
the grapefruit. Position the shrimp around the plate. Drizzle with the
dressing. Garnish with toasted pecans and chopped parsley. Recipe
Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK
- (Show # EE-2224 broadcast 10-16-1997) Downloaded from their Web-Site
- http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka
MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-12-1997
Recipe by: Emeril Lagasse
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