Shrimp in sour cream
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 40 | Shrimp (5-6 per person) | |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Chopped parsley |
| 2 | tablespoons | Chopped green onions |
| 1½ | pint | Sour cream |
| 2 | Cloves garlic mashed in: | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 6 | tablespoons | Chopped green onions |
| 6 | tablespoons | Chopped parsley |
| 6 | tablespoons | Chopped tomato |
| 6 | tablespoons | Peeled; diced cucumber |
| 6 | tablespoons | Tarragon vinegar |
| ¼ | cup | Vegetable oil |
Directions
Allow 5-6 shrimp per person. Cook shrimp in boiling water with 2 Tbs vinegar, 2 Tbs chopped parsley & 2 Tbs chopped green onions (with tops) added. Boil 5-8 minutes gently. Remove shrimp & refrigerate. At serving time, combine shrimp with a sauce made from the remaining ingredients: Mash garlic in salt, add remaining ingredients, alternating the oil & vinegar slowly. Serve on crisp lettuce greens.
MRS C.C. (ELIZABETH) GRISSOM
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .