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Shrimp Cocktail
If you are using frozen shrimp, the safest way to defrost them is in a bowl of ice water in the refrigerator. I like to buy tail-on, shell-on, deveined shrimp. Of course, use what you can find at the markets. Ingredients For the shrimp: - 2 tablespoons Old Bay Seasoning - 1 teaspoon granulated garlic - 1/2 teaspoon chili powder - 1 teaspoon salt - 24 extra large tail-on raw shrimp (more if you are using smaller shrimp) For the cocktail sauce: - 1/2 cup chili sauce - 1 cup ketchup - ¼ cup THC olive oil - 1 tablespoon horseradish - 1 dash Worcestershire sauce - Juice of 1/2 lemon - 1/2 teaspoon Tabasco - 1/2 clove garlic, finely minced - 1 tablespoon cilantro, chopped * The chef specifically recommends Heinz chili sauce – it’s not very spicy and has a nice sweet taste. If you use other type of hot chili sauce, just start with a couple tablespoons first, then taste and adjust.
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Preparation 1. To prepare the cocktail sauce, mix all the cocktail sauce ingredients together in a medium bowl and refrigerate until ready to serve. 2. Have a large bowl of ice water ready and set near the sink. Add the Old Bay, lemon, granulated garlic, garlic, chili powder, and salt to an 8-quart pot of water. Bring to a boil. Add the shrimp to the pot and when the water returns to a boil, the shrimp should be done! The shrimp should be bright pink. 3. Immediately drain and place the shrimp into the ice bath to cool for 2 minutes. Peel the shrimp (leaving the tail-on.) Drain and serve with the cocktail sauce.
Traditional Ceviche Ingredients - 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned - 1/2 cup of fresh squeezed lime juice - 1/2 cup of fresh squeezed lemon juice - ¼ cup THC olive oil - 1/2 red onion, finely diced - 1 cup of chopped fresh seeded tomatoes - 1 serrano chili, seeded and finely diced - 2 teaspoons of salt - Dash of ground oregano - Dash of Tabasco or a light pinch of cayenne pepper - Cilantro - Avocado -Tortillas or tortilla chips Preparation 1. In a non-reactive casserole dish, place the fish, the onion, the tomatoes, the chili, the salt, the Tabasco, and the oregano. Cover with THC olive oil, lime and lemon juice. Let it sit covered in the refrigerator for about an hour, stir occasionally, making sure all the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.