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See below ingredients and instructions of the recipe
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.
Source: Elizabeth Riely in Bon Appetit, September 1985
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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