Freddie.....I want warm weather again...
03-07-2010, 08:57 PM
serves 4-6
1 to 1 1/2 cooked shellfish {shrimp, lobster or crabmeat}
For the sauce;
1/2 cup of blanched almonds or shelled walnuts, finely chopped
4 large cloves of garlic, finely chopped
3/4 cup of evoo
1 tablespoon of freshly squeezed lemon juice or more to taste
Sea salt and freshly ground black pepper to taste
1/2 bunch of flat leaf parsley, chopped
to prepare:
Working in a food processor, coarsely chop nuts. Add garlic and add the evoo through the feeding tube with the machine running and process until blended.
Transfer to a bowl and stir in lemon juice ,salt and pepper. Taste and correct the seasonings
Stir in the cooked shrimp or seafood. Sprinkle with chopped parsley and chill well before serving.
Serve as a fist course in Boston Lettuce leaves and pass crusty bread at the table..
1 to 1 1/2 cooked shellfish {shrimp, lobster or crabmeat}
For the sauce;
1/2 cup of blanched almonds or shelled walnuts, finely chopped
4 large cloves of garlic, finely chopped
3/4 cup of evoo
1 tablespoon of freshly squeezed lemon juice or more to taste
Sea salt and freshly ground black pepper to taste
1/2 bunch of flat leaf parsley, chopped
to prepare:
Working in a food processor, coarsely chop nuts. Add garlic and add the evoo through the feeding tube with the machine running and process until blended.
Transfer to a bowl and stir in lemon juice ,salt and pepper. Taste and correct the seasonings
Stir in the cooked shrimp or seafood. Sprinkle with chopped parsley and chill well before serving.
Serve as a fist course in Boston Lettuce leaves and pass crusty bread at the table..