Tag Archive: rock shrimp


ShrimpBruschetta-13

Ingredients
For the Shrimp:
  • 1 lb. rock shrimp, rinsed and patted very dry
  • 2 tablespoons olive oil
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

For the Avocado:

  • 3 ripe avocados, peeled, pitted, and cubed
  • 3-4 scallions, thinly sliced
  • juice of 1 lime
  • 1 jalapeno, minced
  • 1/4 cup cilantro, leaves only, roughly chopped
  • salt and pepper, to taste

For the Bruschetta:

  • 2 baguettes, thinly sliced and toasted
Instructions:
For the Shrimp:
  1. Heat your olive oil in a large pan or wok. Add in the shrimp and sprinkle with the spices. Cook over medium-high heat for 5-6 minutes, until the shrimp are pink and cooked through. Remove from the heat and set aside to cool. If there looks like there is a lot of liquid in the pan, drain it from the shrimp.
  2. Be sure to let the shrimp cool to room temperature before storing them – you never want to put hot food directly into a container and into the fridge. You can serve the shrimp at room temperature or chill them in the fridge to serve later in the day (the shrimp can be stored in the fridge for up to 24 hours).
For the Avocado:
  1. Half the avocados, remove the pit, and cube. Place in a large bowl and toss with the lime juice, scallions, jalapeno, cilantro, salt, and pepper. Taste and adjust seasonings as necessary. Serve immediately or store in the fridge for up to 24 hours.
For the Bruschetta:
  1. Place your sliced bread on a baking sheet and brush with a little oil. Bake at 450 degrees F for 4-5 minutes, until toasted and golden. Top each slice with a bit of avocado, then with the shrimp. Serve within 24 hours of making.

Post image for Rock Shrimp & Scallop Ceviche

Ingredients
  • 1/2 pound rock shrimp, cleaned and deveined
  • 1/2 pound scallops
  • juice of 4-5 limes
  • juice of 1 lemon
  • 1 shallot, thinly sliced
  • 1 jalapeno, minced
  • 10-12 chives, thinly sliced
  • salt and pepper, to taste
Instructions
  1. Rinse the shrimp and scallops and pat them dry. Cut the rock shrimp in half, and cut the scallops into similarly sized pieces (I cut each of my scallops into 6 small chunks). Place them in a bowl.
  2. Pour the lime juice and lemon juice over the seafood. Add in your thinly sliced shallot and minced jalapeno, followed by your chives. Mix everything up with your hands to combine. Add a pinch of salt and ground pepper, mix again, then cover tightly with plastic wrap. Refrigerate for at least 2 hours, or as long as 4 hours, taste, adjust seasonings as necessary, and serve. You can eat these with toasts, plantain chips, potato chips, tortilla chips, or on its own.

 

Post image for Twice Fried Plantains

Ingredients
  • 2 ripe plantains
  • oil, for frying
  • salt, for sprinkling
Instructions
  1. In a pot or wok, heat about 1-1/2 inches of oil to about 350 degrees F (a good test is to throw one sliced plantain in. If it bubbles when it hits the oil, the oil is hot enough).
  2. Slice your plantains about 1/4-inch thick. Place them in the oil in batches (about 10 per batch, depending on the size of your pot). Fry for 2-3 minutes, until golden, then transfer them to a baking sheet covered in paper towels to catch any excess oil.
  3. Before frying them a second time, smash the plantains a bit with the bottom of the glass to make them crispier. Make sure your oil is still hot, then throw them in for a second time, frying for 1-2 minutes, until brown and crisp. Place them on fresh paper towels, sprinkle with salt, and serve.
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