Shrimp Ceviche with Creme Fraiche

Categories: Seafood | Appetizers

Serves: 8 Servings

Ingredients:

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

Instructions:
-------------------------------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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Previous: Shrimp Ceviche | Next: Shrimp Chandeleur