SALPICON DE CAMARONES:
Peel shrimp.
Mix together shrimp, tomatoes, onions, garlic, and jalapeno.
Stir in oil and parsley; season to taste with salt and pepper.
Top with avocado and garnish with lime wedges.
SALSA VERDE:
Remove papery husks from tomatillos, rinse, and quarter.
Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1/3 cup water.
Pulse until finely chopped.
Transfer to a bowl and stir in onions and cilantro.
Season with salt.
Que les aproveche!
n a pan to cool. De-vein shrimp when cooled. Toss
edges and serve with pico de gallo and guacamole.
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
ix with a spoon. Dump ceviche into a ziploc bag and
For the ceviche:
Squeeze 2 ounces of
onger or you'll have ceviche). Drain the fish and discard
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
ith the lettuce. Place the ceviche in the center. Surround it
Pour 1 cup of rice into a bowl and cover with 2 inches of water. Set it aside to soak for 1 hour.
In a large pot heat 1 tbs of olive oil, add 6 cubes (or Tbs) of sofrito, cook for about 4 minutes. Add 1 cup of diced tomato, 1/2 cup of tomato sauce, 1 tsp of capers and 8 pimento stuffed olives, stir till well combined and bring to a simmer. Bring to a simmer, reduce heat, cover and cook for 15 minutes.
Add 4 cups of clam juice. Bring the stock to a boil and add shrimp.
Drain the rice, add to the pot and stir. Set to a medium heat, ...
ith plastic wrap and refrigerate ceviche until flavors combine and scallops
ith the lettuce. Place the ceviche in the center. Surround it
erving immediately.
Spoon the ceviche into sundae glasses, martini glasses
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
Drain shrimp and place in bowl.
Add pico de gallo, cocktail sauce, bloody mary mix and lime juice.
Mix together. Add in Avacado, if desired.
Serve with Tortilla Chips.
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
nto crust.
Pour dulce de leche into a microwave-safe