I’ve just realized that I’ve not posted some of my best go-to recipes. So, I’m going to work on that. However, preparing for an upcoming get together, I am making Shrimp Ceviche this weekend, and wanted to share this amazing recipe. My wonderful, very long time friend Brenda gave me this recipe, so shout out to you my amazing friend.
Nope, I don’t have a pic at this point, but it’s delicious! And E.A.S.Y. which is key in my life! Note…I serve it in one of those huge martini glasses…makes it even cooler!
1 pound ready to eat shrimp, peeled and deveined
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
1 cup diced seeded peeled cucumber (1/4-inch dice)
1/2 cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
1/4 teaspoon kosher salt
Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lemon, lime and orange juice. Stir in remaining ingredients, cover and chill for one hour before serving. Enjoy!
I had this appetizer as my meal a year or so ago at the Saltgrass Steak House while on a work trip in Westminster, Colorado. No words to describe how great it was. Not sure why I got inspired this weekend to try it, but so glad I did. I wanted to post with the holidays approaching, as it’s kind of “fancy” but super easy!!!
It’s this amazing stack of chopped avocado, pico de gallo and crab meat, served with tortilla chips or crackers. I asked the waiter how they got it in this nice cylinder shape, and he said they used a piece of PVC pipe. Not having that today, I improvised, chopping in half a cup that we brought home from the local sports bar. Yep….FANCY —
redneck cup chopped in half sitting on destination fancy white plate
I lightly sprayed the inside of the cup with cooking spray, placed on plate, and then stacked avocado, pico and crab, finishing it with a little chopped parsley. My concern this entire time is that I might overpower the flavors, so that’s why no additional cilantro. You truly could taste all flavors. My wonderful neighbors invited us over for amazing ribs, so this was a great appetizer while the food finished on the smoker, and with a couple of brewskis and football! (KANSAS CITY CHIEFS WIN BABY!!!)
Hopefully you will enjoy as much as we did….it’s super rich, and also, you can use imitation crabmeat. I didn’t but it’s probably just as good (and cheaper)!!!
Crab Avocado Stack
3″ wide cylinder (PVC pipe, plastic cup or other device), as tall as you wish to go with the number of people you are serving
Crabmeat – imitation or real (I throw some crab legs in with seasoning and boil)
Pico de Gallo
Avocados – medium ripe work best so you can actually chop them up
Chop crab and season with salt, pepper and lemon juice. Chop avocados and season with salt and lemon juice to prevent browning. I do all of it ahead of time and when ready to serve, put together. Spray inside of object that you’re going to use to construct this beast with cooking spray, then place on plate, and layer away. You can do it in any order, but I recommend avocados, pico and finish with crab. Finish with chopped parsley and serve with tortilla chips.
I mentioned recently that we had a shrimp boil, and from that I had a lot of boiled spiced shrimp leftover. I found a recipe for Shrimp BLT’s, and almost chickened out before I made them. Wasn’t totally sure about the cold shrimp on a piece of toast. The hub and I decided that a little Old Bay on those babies, on the grill (tossed around in a grill pan) might just work. WOW. No other word can describe. I’ve posted the recipe below and added avocado slices as well. My friend Gina asked about adding cilantro to the mix, and I think that would be good as long as you don’t overdo it — maybe add a little to the aioli.
the avocado is in there somewhere!
Beware….napkins are required as it got a little messy, but sooo worth it. Enjoy!
Medium shrimp, peeled and deveined
Juice of 1/2 lemon
2 tsp Old Bay seasoning
1/3 cup sour cream
1/3 cup mayonnaise
Favorite loaf of bread
If you don’t have leftover shrimp, toss the shrimp with lemon juice and 1 tsp Old Bay. Whisk the sour cream, mayo and remaining 1 tsp Old Bay in small bowl. Set aside.
Cook bacon until crisp. Remove to paper towel lined plate and discard all but 1 tsp bacon drippings in the skillet. Return the skillet to medium-high heat. Add the shrimp in a single layer along with the liquid. Cook, flipping 1/2 way through, until opaque and cooked, 3-4 minutes. Be careful, they don’t take long and will turn to rubber if overdone.
Toast the bread, and spread with aioli mixture. Layer with lettuce, tomatoes, shrimp, avocado and bacon. Devour!