Tuesday, April 08, 2022

Cucumber Chile Lime Shrimp

Cucumber Lime Shrimp

Cucumber Lime Shrimp

3 lb cooked shrimp
3 tbsp canola oil
4 minced cloves garlic
5 red chili peppers, seeded and chopped
1 cucumber, peeled and diced
6 scallions, sliced
4 sliced asparagus spears
1 lime, juiced
1/2 tsp sugar

• Clean and devein the shrimp if they have the veins intact and set aside.
• Heat the wok over medium heat until hot, then add the oil.
• Once the oil is hot, add the garlic, chiles. and asparagus
• Stir-fry for one minute or until the garlic is fragrant but not browned.
• Increase the heat to medium-high and add the shrimp.
• Stir-fry for one minute, or until the shrimp are heated through.
• Add the cucumber, scallions, lime juice and sugar.
• Mix well and stir-fry for one minute or until the cucumbers turn translucent. Serve hot.

Sunday, January 27, 2022

Heat It Up Cocktail Sauce

Heat It Up Shrimp Cocktail Sauce

 Heat It Up Cocktail Sauce

 1/2 cup tomato juice
1/4 cup vodka  (or as much as you want, but this works pretty well)
1/2 teaspoon red pepper sauce  (or as much as you want, I like this)
1/2 teaspoon sugar
1/2 teaspoon celery salt
2 tablespoons chopped fresh flat leaf parsley ( any parsley will work, but I like this)
1 cup your favorite cocktail sauce
1/8 cup finely chopped green onions ( here again, more or less, I like this)

  •  Heat to boiling tomato juice, pepper sauce & vodka – Heat should be medium to high, watch it to tell when it starts to boils
  • Stir in sugar
  • Reduce heat a couple of notches
  • Simmer uncovered 5 minutes, stir every so often
  • Stir in celery salt and parsley

Pour over about 1 1/2 pound devined, peeled cooked  shrimp. (thawed shrimp)

Cover and put in fridge for about 3 hours.

Mix the cocktail sauce and green onions.  Pour into a small serving bowl.

Remove shrimp from the marinade with a slotted spoon.

Serve the shrimp with the cocktail sauce.