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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Phase II recipe This is taken from the restaurant Joe's Stone Crab Ingredients:
3/4 lb baby shrimp or 3/4 lb medium shrimp |
salt |
1 smalllime, juice |
lettuce leaf |
1 cup canned garbanzo beans, drained |
1 large ripe tomato, cored and sliced |
2 eggs, hard-cooked |
2 lemons, cut in half crosswise |
4 ripe black olives |
4 slices green bell peppers (thin round slices) |
1/2 cup mayonnaise |
2 tablespoons chili sauce |
1 tablespoon onion, grated |
1 tablespoon fresh parsley, chopped |
salt |
pepper |
1 tablespoon heavy cream, plus |
extra heavy cream, to reduce thickness |
1/4 teaspoon worcestershire sauce, more if needed |
3 drops tabasco sauce |
Directions:
1. To make the shrimp:.
2. Drop the shrimp into boiling water flavored witha little salt and lime juice. Cook til just pink, usually 1-2 minute Drain and cool slightly; shell and devein. Place in a bowl; cover with plastic wrap and chill.
3. Arrange lettuce leaves to cover two large dinner plates (at Joe's, this is made on large oval plate). Place a mound of shrimp on one side and a mound of garbanzo beans on the other. Place tomato slices in the four corners of the plate. Cut the eggs lengthwise in quarters and place a quarter next to each tomato slice. Place a lemon half at the end of each plate and 2 olives at the top and bottom. Place the green pepper rings at the edges. Cover and chill if not serving immediately.
4. To make the Louis dressing:.
5. Combine the mayonnaise, chili sauce, grated onion, parsley, salt, black pepper, cream, Worcestershire sauce, and Tabasco sauce. Stir until blended. Chill, covered, until serving time. If too thick, stir in a little more cream. Serve dressing in a small sauce-boat beside the shrimp.
6. This is a good-looking plate. The Louis dressing can be used for other cold seafood, too. Louis dressing contains a large amount of mayonnaise, but is not a problem if used as a dip. Don't eat it like soup!
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