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Recipe by: galadriel
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See below ingredients and instructions of the recipe
3/4 c Lime juice, fresh 3 tb Capers
3 tb Green onion, minced Lettuce leaves
Salt freshly ground pepper Lime slices, thin
2 lb Shrimp, small or medium * 1 tb Green onion tops, minced
2/3 c Creme fraiche
-----------------------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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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