| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood, Appetizers | 8 | Servings | |
INGREDIENTS
| 3/4 | c | Lime juice, fresh |
| 3 | tb | Green onion, minced |
| Salt & freshly ground pepper | ||
| 2 | lb | Shrimp, small or medium * |
| 2/3 | c | Creme fraiche |
| 3 | tb | Capers |
| Lettuce leaves | ||
| Lime slices, thin | ||
| 1 | tb | Green onion tops, minced |
| 1 | c | Whipping cream |
| 4 1/2 | ts | Buttermilk |
INSTRUCTIONS
CREME FRAICHE *Note: Shrimp should be shelled and deveined. Combine lime juice, 3 tablespoons green onion, salt and pepper in medium bowl. Mix in shrimp. Cover and refrigerate until shrimp turn opaque, stirring occasionally, at least 6 hours. (Can be prepared 1 day ahead.) Drain shrimp thoroughly, discarding marinade. Fold in creme fraiche and capers. Arrange lettuce on plates or scallop shells. Top with shrimp. Garnish with lime slices and 1 tablespoon green onion. Serve immediately. CREME FRAICHE: Combine cream and buttermilk in small jar. Cover tightly and shake well for 1 minute. Let stand at room temperature until thickened, about 8 hours. Store in refrigerator. Source: Elizabeth Riely in Bon Appetit, September 1985 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Your life will have a purpose with the Saviour.”