Acapulco Shrimp Cocktail
Serves 6 to 8

36-40 Cooked, peeled shrimp (large/jumbo shrimp, tail on)
6 Green Onions, thinly sliced, including tops
   
Sauce:  
1/2 cup Ketchup
1/2 cup Chili Sauce (like Heinz variety)
2 tbsp Tequila
1 tbsp Lime juice
2 tsp Orange zest
3 tbsp Prepared horseradish
1 tsp Worcestershire sauce
1/4 cup Finely minced cilantro
3-4 cups Micro greens or mixed spring greens
  Lime slices to garnish
  Minced fresh cilantro to garnish
   

Gently combine the shrimp, Cajun seasoning, and onions.  Cover and refrigerate. In a second bowl, stir together the sauce ingredients (best if done hours in advance to allow flavors to develop) and refrigerate until serving time.  Toss shrimp with enough sauce to lightly coat, and place on top of micro greens or salad greens. Garnish with cilantro and a lime slice. Pass remaining sauce.  Serve chilled.

Serving suggestion:  Place micro greens in the bottom of large margarita glasses. Top with shrimp, garnish with cilantro, and place lime slices on rims of glasses.

 

 

 

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Perfect Fried Shrimp
Serves 6

36 jumbo

Texas Shrimp, raw, peeled, tail left intact
1 1/4 cup

Flour
1 tbsp Cajun Seasoning
1 tsp Garlic Powder
1/4 tsp Cayenne Pepper
1 tsp Lemon Pepper
2 large Eggs, beaten
1 cup Milk
50-60 Saltine Crackers, coarsely "smashed"
  Pecan Oil or Canola Oil for frying

To prepare the shrimp: Devein the shrimp and split down the back to butterfly. In a shallow bowl (or in a zip-top bag) combine the flour, Cajun seasoning, garlic powder, cayenne pepper, and lemon pepper. In a shallow bowl combine the eggs with the milk. Put the smashed saltines in another shallow bowl.  Dredge the shrimp in the seasoned flour mixture. Holding by the tail, dip each into the egg and milk, then coat on all sides with the smashed crackers. Place on a baking sheet and refrigerate until frying.

To fry: Heat oil (at least 3 inches deep) in a large saucepan or fryer to about 365°. Fry shrimp, a few at a time, until golden brown. Drain on a cake cooling rack placed over a sheet pan. Keep warm in a slow oven (200°) until serving with Easy Caper Remoulade

 

 

 

Easy Caper Remoulade

1/3 cup Minced, Spanish green olives with pimiento
1 tbsp Minced flat-leaf Italian parsley
1 1/2 tbsp Minced, drained capers
1 clove Garlic, minced
2 tbsp Minced Green Onion
2 tbsp Minced red bell pepper
2 tsp Tarragon wine vinegar
1 1/2 tsp Balsamic vinegar
3/4 cup Mayonnaise
dash Tabasco
  Salt and Pepper to taste
   

Combine all of the ingredients in a medium sized bowl and refrigerate till ready to use!

 

 

Shrimp Harpin
Serves 8

2 lbs Large, raw Texas shrimp, peeled and deveined
2 tbsp Lemon juice
3 tbsp Olive Oil
1 1/4 cups Uncooked long grain rice
2 1/2 cups Water
1 tsp Salt
4 tbsp Butter, divided
1/2 cup Minced bell pepper
1/3 cup Sliced green onions, including tops
1/3 cup Finely chopped celery
8 oz Sliced mushrooms
Salt and Pepper
1/8 tsp Ground mace
Dash Tabasco
1/2 cup Dry Sherry
1 can Tomato soup (not diluted)
1 cup Heavy cream
1/4 cup Minced flat-leaf parsley
1/2 cup Slivered almonds
Paprika

Preheat oven to 350°. Combine shrimp, lemon juice and olive oil in a glass bowl. Set aside for 15 minutes.  Cook rice in water, adding salt and 2 tablespoons of the butter. Set aside.  In a sauté pan, melt remaining butter and sauté bell pepper, onion, celery, and mushrooms until mushrooms begin to brown. Add salt, pepper, mace and Tabasco. 

           
Deglaze pan with sherry, stirring to release any browned bits on the bottom of the pan. Add tomato soup and heavy whipping cream. Stir in parsley. Combine this mixture with the cooked rice and the raw shrimp. (I usually reserve 5 or 6 whole shrimp to arrange on top of the dish!) Spoon into a greased 9X13 casserole dish. Sprinkle top with almonds and paprika.  Bake about 30 minutes until the shrimp are cooked and the mixture is bubbly. Garnish with parsley and sliced lemon.   
           

 

 

 


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