Shrimp Maquechoux Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
BILLS20086
1 quart: Cold water,
1/2 large: Lemon, halve
6 tbsp: Salt,
1/4 cup: Louisiana hot sauce,
1 1/2 tsp: Cayenne pepper,
2 tbsp: Garlic, minced
2 1/4 lbs: Shrimps w/heads, unpeeled
1/4 cup: Olive oil,
2 large: Green bell peppers, dice fine
2 large: Red bell peppers, dice fine
3 Ears: corn, cut kernels off
1 medium: Red onion, dice fine
2 tbsp: Cilantro, minced, opt
1 tsp: White pepper,
1 large: Lime, juice only
Bibb lettuce,
Radicchio leaves,
Directions:
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
Baileys New Orleans Cookbook.
Source from luhu.jp
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
Baileys New Orleans Cookbook.
Source from luhu.jp