3/4 cup Lime juice, fresh
3 tbsp Green onion, minced
Salt & freshly ground pepper
2 lb Shrimp, small or medium *
2/3 cup Creme fraiche
3 tbsp Capers
Lettuce leaves
Lime slices, thin
1 tbsp Green onion tops, minced
CREME FRAICHE
1 cup Whipping cream
4 1/2 tsp Buttermilk
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*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
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