Try this Mayonnaise De Camarao E Linguado (Shrimp&flounder Mayonnais) recipe, or contribute your own.
Suggest a better descriptionEarly on day: In large skillet melty butter or margarine. Add 1/3 cup lemon juice, 1/4 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 hard-cooked eggs lengthwise, top each with 1/4 teaspoon of mayonnaise, then a rolled anchovey filet with caper center. Cut up 1 dozen of the refrigerated shrimp and add 1 cup finely sliced romaine and 1/4 cup mayonnaise and toss. Arrange 6 beds of romaine leaves around edge of large platter. Cut each fish filet into thirds; lay one-third on each romaine bed. Top with sliced shriimp mixture and 1/2 cup mayonnaise. Garnish each with sour-pickle 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 MC-Recipe Digest V1 #1019 by Roberta Banghart
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 217 | ||
Calories from Fat: 22 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 90.7mg | 28 % | |
Sodium 253.3mg | 9 % | |
Potassium 789.4mg | 21 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 11.8g | ||
Protein 36.1g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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