• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mayonnaise De Camarao E Linguado (Shrimp&flounder Mayonnais)

  • Recipe Submitted by on

Category: Seafood, Shellfish, Fish

 Ingredients List

  • 2 tb Butter or mayonnaise
  • 2/3 c Lemon juice
  • 6 tb Snipped parsley
  • 1 tb Sugar
  • 1 ts Salt
  • 6 Whole peppercorn
  • 2 Bay leaves
  • 2 1/2 lb Flounder fillet
  • 1/4 ts Seasoned salt
  • 2 Dozen large shelled shrimp;
  • -cooked/deveined
  • 3 Hard-cooked eggs; shelled
  • Mayonnaise
  • Rolled anchovy filets
  • Capers
  • Romaine leaves
  • Sour-pickle beet slices
  • 12 Pitted-ripe olives
  • Celery leaves


Early on day: In large skillet melty butter or margarine. Add 1/3 cup lemon
juice, 1/4 cup snipped parsley, sugar, salt, peppercorns and bay leaves;
bring to a boil. Lay flounder filets in mixture in skillet; cover; simmer
for 5 minutes. Refrigerate in skillet. Combine 1/3 cup lemon juice, 2
tablespoons snipped parsley, seasoned salt and cooked shrimp. Refrigerate.

About Thirty Minutes before Serving: Halve hard-cooked eggs lengthwise, top
each with 1/4 teaspoon of mayonnaise, then a rolled anchovey filet with
caper center. Cut up 1 dozen of the refrigerated shrimp and add 1 cup
finely sliced romaine and 1/4 cup mayonnaise and toss.

Arrange 6 beds of romaine leaves around edge of large platter. Cut each
fish filet into thirds; lay one-third on each romaine bed. Top with sliced
shriimp mixture and 1/2 cup mayonnaise.

Garnish each with sour-pickle slices and 2 whole shrimp. In center of
platter arrange egg halves, pickled beet slices and pitted ripe olives.
Garnish with celery leaves. Makes 6 servings.

NOTES : This is a typical luncheon dish from Brazil.

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