Not sure really where to put this, it is not smoked (but you could if you wanted too). This would be an easy item to make for a tailgate or party.
Shrimp Escabeche
Serves 6
¼ c Lime Juice
¼ c Lemon Juice
1LB Shrimp (41/50 count best results)
½ c Red Onion (¼” diced)
1/3 c Chopped Fresh Cilantro
¼ c Plum Tomato (¼“ diced)
¼ c Ketchup
¼ tsp Cayenne Pepper
2TBL EVOO
1 c Diced Cucumber (¼“ diced)
Poaching Broth:
In a 2qt pot add the following to the water: zest of 2 ea Limes and Lemons, 1 cup Orange Juice, 4ea garlic cloves crushed, 1 TBL Chili Powder and Salt & Pepper to taste.
Bring the poaching broth to a boil while prepping the rest of the ingredients. When the broth gets to a boil, add the shrimp and bring back to a boil, turn off the heat and let sit for 3-5min. Remove the shrimp from the broth and place on a cookie sheet and place in freezer to quickly chill to below 40 degrees. Mix all of the remaining ingredients in a bowl, except the shrimp, and chill to below 40 degrees in the refrigerator. About 10-15 minutes before service add the shrimp to the mixture and serve with fresh tostones.
Chef Note: I will add the other vegetable and herb trimmings to the broth as well to enhance the flavor.
Tostones
Serves 6
3 ea Green Plantains
1qt Vegetable Oil
TT Sea Salt
Cut the ends off the plantains and score the skin lengthwise. Place the plantain in hot water for 4-6 minutes. With tongs remove from the water and peel the skin off. Cut the plantains into 2 inch pieces. Fry in the pre heated vegetable oil (350 degrees) for 4 minutes or till tender, yet firm. Remove from the oil and place on a plate with a paper towel to drain. Using either a plantain press or the back of a sauté pan, press the warm plantains to about ¼“ thick. Refry to crisp the outside slightly. When you remove the tostones from the oil sprinkle with sea salt. Serve warm.
Shrimp Escabeche
Serves 6
¼ c Lime Juice
¼ c Lemon Juice
1LB Shrimp (41/50 count best results)
½ c Red Onion (¼” diced)
1/3 c Chopped Fresh Cilantro
¼ c Plum Tomato (¼“ diced)
¼ c Ketchup
¼ tsp Cayenne Pepper
2TBL EVOO
1 c Diced Cucumber (¼“ diced)
Poaching Broth:
In a 2qt pot add the following to the water: zest of 2 ea Limes and Lemons, 1 cup Orange Juice, 4ea garlic cloves crushed, 1 TBL Chili Powder and Salt & Pepper to taste.
Bring the poaching broth to a boil while prepping the rest of the ingredients. When the broth gets to a boil, add the shrimp and bring back to a boil, turn off the heat and let sit for 3-5min. Remove the shrimp from the broth and place on a cookie sheet and place in freezer to quickly chill to below 40 degrees. Mix all of the remaining ingredients in a bowl, except the shrimp, and chill to below 40 degrees in the refrigerator. About 10-15 minutes before service add the shrimp to the mixture and serve with fresh tostones.
Chef Note: I will add the other vegetable and herb trimmings to the broth as well to enhance the flavor.
Tostones
Serves 6
3 ea Green Plantains
1qt Vegetable Oil
TT Sea Salt
Cut the ends off the plantains and score the skin lengthwise. Place the plantain in hot water for 4-6 minutes. With tongs remove from the water and peel the skin off. Cut the plantains into 2 inch pieces. Fry in the pre heated vegetable oil (350 degrees) for 4 minutes or till tender, yet firm. Remove from the oil and place on a plate with a paper towel to drain. Using either a plantain press or the back of a sauté pan, press the warm plantains to about ¼“ thick. Refry to crisp the outside slightly. When you remove the tostones from the oil sprinkle with sea salt. Serve warm.
