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- Elizabeth Riley in Bon Appetit, Sept. 1985
- 3/4 cup (175 ml) lime juice, fresh
- 3 tbsp (45 ml) green onion, minced
- pepper, freshly ground
- 2 lbs (.9 kg). shrimp, small or medium, shelled and deveined
- 2/3 cup (150 ml) Creme Fraiche
- 3 tbsp (45 ml) capers
- lettuce leaves
- lime, thinly sliced
- 1 tbsp (15 ml) green onion tops, minced
- Creme Fraiche:
- 1 cup (225 ml) whipping cream
- 4-1/2 tsp (20 ml). buttermilk
- Combine lime juice, 3 tbsp (45 ml) green onion, salt and pepper in medium bowl.
- Mix in shrimp.
- Cover and refrigerate until shrimp turn opaque, stirring occaisionally, at least 6 hours. (Can be prepared 1 day ahead.)
- Make creme fraiche and let sit.
- 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 minced green onion.
- 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 the refrigerator.
- I found this in my Meal Master database.
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