Side Pannel
Shrimp Ceviche with Creme Fraiche
Shrimp Ceviche with Creme Fraiche
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Appetizers
Ingredients List
- 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
Directions
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.
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.
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