2 banana blossoms
4 cloves garlic, chopped
4 Tbl lard
Vinegar, salt and pepper to taste
1 cup shelled shrimp
1 sliced onion
2 cups shrimp juice

Remove the tough covering of the blossoms; slice thin crosswise. Add 2 Tbl coarse salt and squeeze off bitter juice. Rinse in water and squeeze dry. Set aside.

Mix shrimp, onion, and vinegar. Saute the garlic in the lard, add the shrimp mixture. Add shrimp juice and continue cooking. Then add blossoms. Turn over constantly until tender. Season with salt and pepper. Serve hot.

Tampa Bay Chapter

DATE: March 1986

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