Shrimp maquechoux salad

Yield: 6 servings

Measure 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 \N 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
\N \N Bibb lettuce
\N \N Radicchio leaves


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.

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