| 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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