| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Fish, Latin ameri, Seafood, Shrimp | 6 | Servings | |
INGREDIENTS
| 2 | T | Butter or mayonnaise |
| 2/3 | c | Lemon juice |
| 6 | T | Snipped parsley |
| 1 | T | Sugar |
| 1 | t | Salt |
| 6 | Whole peppercorn | |
| 2 | Bay leaves | |
| 2 1/2 | lb | Flounder fillet |
| 1/4 | t | Seasoned salt |
| 2 | Dozen large shelled shrimp | |
| cooked/deveined | ||
| 3 | Hard-cooked eggs, shelled | |
| Mayonnaise | ||
| Rolled anchovy filets | ||
| Capers | ||
| Romaine leaves | ||
| Sour-pickle beet slices | ||
| 12 | Pitted-ripe olives | |
| Celery leaves |
INSTRUCTIONS
Early on day: In large skillet melty butter or margarine. Add 1/3 cup lemon juice, 1/4 cup snipped parsley, sugar, salt, peppercorns and bay leaves; bring to a boil. Lay flounder filets in mixture in skillet; cover; simmer for 5 minutes. Refrigerate in skillet. Combine 1/3 cup lemon juice, 2 tablespoons snipped parsley, seasoned salt and cooked shrimp. Refrigerate. About Thirty Minutes before Serving: Halve hard-cooked eggs lengthwise, top each with 1/4 teaspoon of mayonnaise, then a rolled anchovey filet with caper center. Cut up 1 dozen of the refrigerated shrimp and add 1 cup finely sliced romaine and 1/4 cup mayonnaise and toss. Arrange 6 beds of romaine leaves around edge of large platter. Cut each fish filet into thirds; lay one-third on each romaine bed. Top with sliced shriimp mixture and 1/2 cup mayonnaise. Garnish each with sour-pickle slices and 2 whole shrimp. In center of platter arrange egg halves, pickled beet slices and pitted ripe olives. Garnish with celery leaves. Makes 6 servings. NOTES : This is a typical luncheon dish from Brazil. Recipe by: Redbook Magazine, June '64 Posted to MC-Recipe Digest V1 #1019 by Roberta Banghart <[email protected]> on Jan 17, 1998
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