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Shrimp Ceviche with Creme Fraiche




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Shrimp Ceviche with Creme Fraiche

3/4 c Lime juice, fresh

3 tb Green onion, minced

Salt & freshly ground pepper 2 lb Shrimp, small or medium *

2/3 c Creme fraiche

3 tb Capers

Lettuce leaves Lime slices, thin 1 tb Green onion tops, minced

Creme Fraiche

1 c Whipping cream

4 1/2 ts Buttermilk

*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.

From: Elizabeth Riely in Bon Appetit, September 1985

 

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page up: Last Century Appetizer Recipes 2
  
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