| 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.”