| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | New Orleans | Salads, Seafood, Shrimp, Vegetables, Wrv | 6 | Servings |
INGREDIENTS
| 1 | qt | Cold water |
| 1/2 | Lemon, halve | |
| 6 | T | Salt |
| 1/4 | c | Louisiana hot sauce |
| 1 1/2 | t | Cayenne pepper |
| 2 | T | Garlic, minced |
| 2 1/4 | lb | Shrimps w/heads, unpeeled |
| 1/4 | c | Olive oil |
| 2 | Green bell peppers, dice fine | |
| 2 | Red bell peppers, dice fine | |
| 3 | Ears corn, cut kernels off | |
| 1 | Red onion, dice fine | |
| 2 | T | Cilantro, minced opt |
| 1 | t | White pepper |
| 1 | Lime, juice only | |
| Bibb lettuce | ||
| Radicchio leaves |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 140
Calories From Fat: 84
Total Fat: 9.6g
Cholesterol: 0mg
Sodium: 7096.6mg
Potassium: 299.6mg
Carbohydrates: 13.7g
Fiber: 2.7g
Sugar: 3.1g
Protein: 2.4g