Shrimp Ceviche with Creme Fraiche
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
lime juice
fresh |
|
| 3 | tablespoons |
scallions, spring or green onions
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 2 | pounds |
shrimp
small or medium, shelled, deveined |
|
| ⅔ | cup |
creme fraiche
|
*
|
| 3 | tablespoons |
capers
|
|
| 1 | x |
lettuce
leaves |
*
|
| 1 | x |
limes
thin, slices |
*
|
| 1 | tablespoon |
scallions, spring or green onions
tops, minced |
|
| Creme fraiche | |||
| 1 | cup |
heavy whipping cream
|
|
| 4 ½ | teaspoons |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
lime juice
fresh |
|
| 45 | ml |
scallions, spring or green onions
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 907.2 | g |
shrimp
small or medium, shelled, deveined |
|
| 158 | ml |
creme fraiche
|
*
|
| 45 | ml |
capers
|
|
| 1 | x |
lettuce
leaves |
*
|
| 1 | x |
limes
thin, slices |
*
|
| 15 | ml |
scallions, spring or green onions
tops, minced |
|
| Creme fraiche | |||
| 237 | ml |
heavy whipping cream
|
|
| 23 | ml |
buttermilk
|
|
Directions
Combine lime juice, 3 tablespoons green onion, salt and pepper in medium bowl.
Mix in shrimp. Cover and refrigerate until shrimp turn opaque, stirring occasionally, at least 6 hours.
(Can be prepared 1 day ahead.)
Drain shrimp thoroughly, discarding marinade.
Fold in creme fraiche and capers.
Arrange lettuce on plates or scallop shells. Top with shrimp.
Garnish with lime slices and 1 tablespoon green onion.
Serve immediately.
CREME FRAICHE: Combine cream and buttermilk in small jar. Cover tightly and shake well for 1 minute.
Let stand at room temperature until thickened, about 8 hours.
Store in refrigerator.
