| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Shrimp; small, raw – peeled and deveined |
| 1/2 |
c |
Lemon juice; fresh |
| 1/2 |
c |
White vinegar |
| 1 |
ts |
Salt |
| 2 |
ts |
Louisiana hot sauce |
| 1 |
|
Green cayenne pepper; finely chopped |
| 2 |
|
Lge tomatoes; peeled and chopped in 1/2" pieces |
| 1/4 |
c |
Olive oil |
| 1 |
md |
Onion; chopped into 1/2" pieces |
| 10 |
|
Cilantro; sprigs – fresh, chopped, (or parsley) |
INSTRUCTIONS
In a medium-sized bowl, stir together the lemon juice, vinegar, salt and
hot sauce. Add the shrimp and let them marinate, covered in the
refrigerator for 4 hours. Add the remaining ingredients, mix well, cover,
and return to the refrigerator for another hour. Serve as a cocktail or on
a bed of lettuce.
Yield: 20 appetizer servings or 6 to 8 salad servings.
From Justin Wilson's Homegrown Louisiana Cooking - ISBN 0-02-630125-3
Published in 1990 by Macmillan Publishing Company
Posted to bbq-digest by DWilson <maggie@ucla.edu> on Nov 11, 1999,
converted by MM_Buster v2.0l.
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