Mexican Shrimp Cocktail.
Mexican Shrimp Cocktail.
- Kosher salt
- 2 pounds medium - small wild caught shrimp, peeled and deveined
- 2 cups Clamato Juice
- 8 limes, juiced
- 8 lemons, juiced
- 2 oranges, juiced, preferably sour oranges
- 2 large tomatoes, cut into 1/2 - inch dice
- 1 red onion, cut into 1/2 - inch dice
- 1 bunch cilantro, stemmed and roughly chopped
- 1 serrano Chile, roughly chopped
- 2 large avocados, peeled, seeded, and cut into 1/2 - inch dice
- 1 large cucumber, peeled and cut into 1/2 - inch dice
- Tortilla chips, for garnish
Time: 30 Minutes (4 - 6 Hours to Refrigerate) | Serves: 4 - 6
In a large pot of boiling salted water, add the shrimp and simmer until just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.
Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the Clamato, lime, lemon, and orange juice, stir to combine, and refrigerate for at least 4 hours and up to 6.
Stir the tomato, onion, cilantro, and Chile into the shrimp mixture and let sit at room temperature for about 20 minutes.
When ready to serve, gently stir in the avocado and cucumber. Divide the ceviche among 8 chilled martini glasses and tuck 2 to 3 tortilla chips around the sides of each.
Lowcountry Shrimp and Grits
In a large saucepan, bring the broth, milk, butter, salt, and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, sausage, bell pepper, garlic, and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with green onions.Full Recipe
Mediterranean White Shrimp Pizza
Preheat oven to 400° F. Place olive oil, garlic, and salt in a blender or small food processor and mix to combine. Lay out baked naan pieces on a baking sheet. Spread with garlic and olive oil mixture. Sprinkle with green onions, shrimp, and ripe olives. Evenly sprinkle cheeses between the pizzas and then top with fresh parsley. Bake at 400° F for 8-10 minutes or until cheese starts to brown around the edges. Remove from oven and allow to rest for 5 minutes. Slice and serve.Full Recipe
Shrimp Tacos with Cilantro Lime Slaw
Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside. Heat a drizzle of oil a large skillet over medium-high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through. Toss some of the sauce with the cabbage until it the cabbage is coated to your liking. Use the leftover sauce on top of the tacos or in other recipes. To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotija cheese, cilantro, and lime wedges.Full Recipe