| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Vegetables |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 40 |
|
Shrimp (5-6 per person) |
| 2 |
tb |
Vinegar |
| 2 |
tb |
Chopped parsley |
| 2 |
tb |
Chopped green onions |
| 1 1/2 |
pt |
Sour cream |
| 2 |
|
Cloves garlic mashed in: |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 6 |
tb |
Chopped green onions |
| 6 |
tb |
Chopped parsley |
| 6 |
tb |
Chopped tomato |
| 6 |
tb |
Peeled; diced cucumber |
| 6 |
tb |
Tarragon vinegar |
| 1/4 |
c |
Vegetable oil |
INSTRUCTIONS
Allow 5-6 shrimp per person. Cook shrimp in boiling water with 2 Tbs
vinegar, 2 Tbs chopped parsley & 2 Tbs chopped green onions (with tops)
added. Boil 5-8 minutes gently. Remove shrimp & refrigerate. At serving
time, combine shrimp with a sauce made from the remaining ingredients: Mash
garlic in salt, add remaining ingredients, alternating the oil & vinegar
slowly. Serve on crisp lettuce greens.
MRS C.C. (ELIZABETH) GRISSOM
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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