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Title: Mayonnaise De Camarao E Linguado (Shrimp&flounder Mayonnais) Categories: Fish, Latin ameri, Seafood, Shrimp Yield: 6 Servings 2 tb Butter or mayonnaise 2/3 c Lemon juice 6 tb Snipped parsley 1 tb Sugar 1 ts Salt 6 Whole peppercorn 2 Bay leaves 2 1/2 lb Flounder fillet 1/4 ts Seasoned salt 2 Dozen large shelled shrimp; -cooked/deveined 3 Hard-cooked eggs; shelled Mayonnaise Rolled anchovy filets Capers Romaine leaves Sour-pickle beet slices 12 Pitted-ripe olives Celery leaves Early on day: In large skillet melty butter or margarine. Add 1/3 cup lemon juice, 1/4 cup snipped parsley, sugar, salt, peppercorns and bay leaves; bring to a boil. Lay flounder filets in mixture in skillet; cover; simmer for 5 minutes. Refrigerate in skillet. Combine 1/3 cup lemon juice, 2 tablespoons snipped parsley, seasoned salt and cooked shrimp. Refrigerate. About Thirty Minutes before Serving: Halve hard-cooked eggs lengthwise, top each with 1/4 teaspoon of mayonnaise, then a rolled anchovey filet with caper center. Cut up 1 dozen of the refrigerated shrimp and add 1 cup finely sliced romaine and 1/4 cup mayonnaise and toss. Arrange 6 beds of romaine leaves around edge of large platter. Cut each fish filet into thirds; lay one-third on each romaine bed. Top with sliced shriimp mixture and 1/2 cup mayonnaise. Garnish each with sour-pickle slices and 2 whole shrimp. In center of platter arrange egg halves, pickled beet slices and pitted ripe olives. Garnish with celery leaves. Makes 6 servings. NOTES : This is a typical luncheon dish from Brazil. Recipe by: Redbook Magazine, June '64 Posted to MC-Recipe Digest V1 #1019 by Roberta Banghart |