| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | New Orleans | Seafood, Vegetables, Shrimp, Salads, Wrv | 6 | Servings |
INGREDIENTS
| 1 | qt | Cold water |
| 1/2 | lg | Lemon; halve |
| 6 | tb | Salt |
| 1/4 | c | Louisiana hot sauce |
| 1 1/2 | ts | Cayenne pepper |
| 2 | tb | Garlic; minced |
| 2 1/4 | lb | Shrimps w/heads; unpeeled |
| 1/4 | c | Olive oil |
| 2 | lg | Green bell peppers;dice fine |
| 2 | lg | Red bell peppers; dice fine |
| 3 | Ears corn; cut kernels off | |
| 1 | md | Red onion; dice fine |
| 2 | tb | Cilantro; minced, opt |
| 1 | ts | White pepper |
| 1 | lg | Lime; juice only |
| Bibb lettuce | ||
| Radicchio leaves |
INSTRUCTIONS
BILLS20086 Place water in a large, deep pot. Squeeze the lemon juice into it and add the squeezed lemon. Add the salt, hot sauce, pepper and garlic and bring to a boil over high heat. Add the shrimp and cook for 1 minute. Allow shrimp to cool slightly in the boil, then drain and peel. Set aside. Heat olive oil in a deep skillet and saute peppers, corn and onion just until wilted, about 5 minutes. Do not brown. Stir in cilantro, salt and pepper. Then add the lime juice. Mix. Add shrimp and toss. Serve on lettuce and radicchio leaves. Source: Lee Bailey's New Orleans Cookbook. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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