Cocktail of Shellfish
Salads • European
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Canned Mushroom Soup 15 oz
- Canned Palm Hearts 5 oz
- Iceberg Lettuce 1 head
- Mayonnaise 4 tablespoons
- Meyer Lemon Juice 2 tablespoons
- Sugar a pinch
- Brandy 2 tablespoons
- TABASCO® to taste
- Lemon 1 piece
- Olives stuffed with lemon 5 pieces
- Salt a pinch
Step-by-Step Guide
Step 1
Let the shellfish and artichoke hearts dry in a colander.
Step 2
Cut the lettuce leaves into strips.
Step 3
Take four cocktail glasses and line them with the lettuce strips.
Step 4
Top with the shellfish and artichoke hearts.
Step 5
Mix mayonnaise with lemon juice, sugar, brandy, TABASCO sauce, salt, and spread the mixture over the shellfish.
Step 6
Wash the lemon with hot water, dry it with a paper towel, and slice it thinly.
Step 7
Garnish the cocktail with four lemon slices and then finely chopped olives.
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