Recipe - Mayonnaise De Camarao E Linguado (Shrimp And Flounder Mayonnais)

2 tablespoon Butter or mayonnaise
2/3 cup Lemon juice
6 tablespoon Snipped parsley
1 tablespoon Sugar
1 teaspoon Salt
6 Whole peppercorn
2 Bay leaves
2 One half pound Flounder fillet
One fourth teaspoon Seasoned salt
2 Dozen large shelled shrimp;
cooked/deveined
3 Hardcooked eggs; shelled
Mayonnaise
Rolled anchovy filets
Capers
Romaine leaves
Sourpickle beet slices
12 Pittedripe olives
Celery leaves

Early on day: In large skillet melty butter or margarine. Add 1/3 cup lemon
juice, One fourth 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 hardcooked eggs lengthwise, top
each with One fourth teaspoon of mayonnaise, then a rolled anchovey filet with
caper center. Cut up 1 dozen of the refrigerated shrimp and add 1 cup
finely cut or sliced up romaine and One fourth cup mayonnaise and toss.

Arrange 6 beds of romaine leaves around edge of large platter. Cut each
fish filet into thirds; lay onethird on each romaine bed. Top with cut or sliced up
shriimp mixture and One half cup mayonnaise.

Garnish each with sourpickle 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 MCRecipe Digest V1 #1019 by Roberta Banghart
bobbi744@sojourn.com on Jan 17, 1998