| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Salads/, Dressings |
2 |
Servings |
INGREDIENTS
| 6 |
lg |
Shrimp; peeled, deveined |
| 1 |
lg |
Pink grapefruit |
| 1 |
md |
Avocado |
| 2 |
tb |
Mayonnaise |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Chopped shallots |
| 1 |
ds |
Brandy |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Toasted pecans |
| 1 |
tb |
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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