Shrimp maquechoux salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Cold water |
| ½ | large | Lemon; halve |
| 6 | tablespoons | Salt |
| ¼ | cup | Louisiana hot sauce |
| 1½ | teaspoon | Cayenne pepper |
| 2 | tablespoons | Garlic; minced |
| 2¼ | pounds | Shrimps w/heads; unpeeled |
| ¼ | cup | Olive oil |
| 2 | larges | Green bell peppers;dice fine |
| 2 | larges | Red bell peppers; dice fine |
| 3 | Ears corn; cut kernels off | |
| 1 | medium | Red onion; dice fine |
| 2 | tablespoons | Cilantro; minced, opt |
| 1 | teaspoon | White pepper |
| 1 | large | Lime; juice only |
| Bibb lettuce | ||
| Radicchio leaves | ||
Directions
BILLS20086
Place water in a large, deep pot. Squeeze the lemon juice into it and add the squeezed lemon. Add the salt, hot sauce, pepper and garlic and bring to a boil over high heat. Add the shrimp and cook for 1 minute. Allow shrimp to cool slightly in the boil, then drain and peel. Set aside. Heat olive oil in a deep skillet and saute peppers, corn and onion just until wilted, about 5 minutes. Do not brown. Stir in cilantro, salt and pepper. Then add the lime juice. Mix. Add shrimp and toss. Serve on lettuce and radicchio leaves. Source: Lee Bailey's New Orleans Cookbook.