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Green Shrimp Recipe

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This recipe for Green Shrimp is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb peeled and deveined shrimp
4 tomatoes, sliced
Lemon wedges

Green sauce
1/2 cup finely chopped Italian flat-leaf parsley
1/4 cup finely minced yellow onion
2 tbsp. chopped capers
2 anchovy fillets, chopped
1/2 cup extra-virgin olive oil
2 tbsp. fresh lemon juice
1/2 tsp. lemon zest
salt to taste
Directions:
Directions:
1. Chop the parsley, onion, capers and anchovies together until very fine. You can use a food processor, but stop just short of a paste. Transfer to a bowl, whisk in olive oil, lemon juice and lemon zest.

2. Boil shrimp in salted water until just pink, about 3 minutes, drain.

3. Arrange the tomato slices in an overlapping pattern on a large platter. Place warm shrimp on top and drizzle with about 1/3 of sauce. Serve with lemon wedges on the side and pass the sauce at the table.
Number Of Servings:
Number Of Servings:
8 appetizer
Personal Notes:
Personal Notes:
This is delicious, but a little odd in that it looks like it should be served cold, but is actually served warm or at room temperature. The original recipe says to serve on romaine or radicchio if perfectly ripe summer tomatoes are not available.

 

 

 

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