Shrimp Ceviche

This recipe is from the Jicama Grill, I think this is the best Shrimp Ceviche recipe in the world...it is like a colorful fiesta in a bowl.

by JoJoStar

4½ hours | 30 min prep

SERVES 12

• 2-3 lbs shrimp, peeled and deveined
• 2 large tomatoes, diced
• 1 red onion, diced
• 1 bunch cilantro, diced
• 1 serrano pepper or jalapeno, diced (pass)
  
• 8 limes, squeezed
• 8 lemons, squeezed
• 2 oranges, squeezed (pass)
• 2 large avocados, diced
• 2 large cucumbers, peeled and diced

Let's do it!

1. Blanche shrimp in boiling water for about 5 minutes, then shock in ice cold water. Strain when cooled.
2. Cut shrimp into 1-inch pieces and add to bowl.
3. Add citrus juice and marinate for 2 hours.
4. Add red onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
5. Add avocados and cucumber before serving.

=) two types of shrimps!

Chili's Spicy Garlic & Lime Shrimp (Left)

20 min | 5 min prep

SERVES 4

• 2 tablespoons butter
• 1 clove garlic, pressed
• 24 fresh large shrimp, peeled (about 1 pound)
• 1 lime

Seasoning

• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon dried thyme
• 1/8 teaspoon onion powder

Let's do it !

1. Make the seasoning blend by combining all the spices in a small bowl.
2. Preheat a large skillet over medium heat.
3. Add butter to the pan.
4. When the butter is melted, stir in the pressed garlic.
5. Immediately, add the shrimp to the pan.
6. Cut the lime in half and squeeze each half into the pan over the shrimp.
7. Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
8. Saute the shrimp for 5 to 8 minutes or until they begin to brown.
9. Be sure to cook both sides of all the shrimp.

4 Minute Spicy Garlic Shrimp (Right)

Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you.-by Chippie

17 min | 10 min prep

SERVES 2

• 12 shrimp (Jumbo sized, peeled, deveined, & tails intact)
• 2 tablespoons olive oil
• 2 garlic cloves (crushed with the side of a knife)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon steak seasoning (Montreal Seasoning by McCormick is recommended)
• 1 teaspoon lemon, zest of
• 2 teaspoons lemon juice
• 1 tablespoon fresh parsley (chopped)

Let's do it !

1. Heat a large skillet over medium high heat.
2. Add olive oil, garlic, red pepper flakes, and shrimp.
3. Season with grill seasoning or salt & pepper.
4. Cook shrimp 3 minutes or until just pink.
5. Toss with lemon zest, juice, & chopped parsley.
6. Remove shrimp to a serving platter, leaving the garlic cloves in the pan.

:) Bourbon Chicken- so yummy!

"I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten." -- by LinMarie

35 min | 15 min prep

SERVES 4

• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 1-2 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Let's do it !

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

:) Tomato and Basil Brushette

Ingredients

6 roma tomatoes, diced
2 cloves garlic, chopped
2 cloves garlic, peeled
3 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
8 slices Italian bread, cut about 1 inch thick
2 tablespoons grated parmigiano-reggiano cheese


Let's do it!

1. Whisk together chopped garlic, vinegar, salt, pepper, and basil.
2. When combined slowly drizzle in oil.
3. Add tomatoes and let sit for 20 minutes at room temp.
4. Meanwhile back at the bat cave, toast the bread.
5. This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
6. When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
7. Place the bread on a cookie sheet and top with tomato mixture.
8. Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
9. Serve immediately.
10. The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
11. Enjoy!

Comments:
=) This was so good and easy to make.... I added roasted garlic on the bottom . Yum..

"i Love Ricotta" Meat & 2 Cheese Stuffed Shells

"i Love Ricotta" Meat & 2 Cheese Stuffed Shells

:) My ricotta stuffed shells-- My own recipe- it turned out yummy!! yay!!

=) I was going to make "I Hate Ricotta" Meat & 2 Cheese Stuffed Shells, since the ratings was high on Recipezaar.. However I recently got a free container of ricotta cheese and wonder it would be fun to make a opposite recipe..


Ingredients:
1 box jumbo pasta shells
1 (16 ounce) container ricotta cheese
1 chopped parsley
2 eggs, beaten
1 lb shredded mozzarella cheese
half pound ground beef
2 sausages (boil and chopped into pieces)
1 prego pasta sauce (I love this brand.)
8 ounces sliced fresh mushrooms (chopped)
1 yellow onion (chopping)

Let's do it !

1. Cook Pasta according to box. Drain and set aside.
2. Sauté garlic, then ground beef and onions, then add mushrooms and chopped sausages then sauce.
3. Mix ricotta cheese, chopped parsley and 2 egg mixed.
4. Place a little sauce on baking tray.
5. Start stuffing the shell with little meat sauce, ricotta mix and a little of shredded mozzarella cheese.
6. Place all shell on tray and top with sauce and the rest of the shredded mozzarella cheese on top.
7. Place foil on top of baking tray and bake for 20 mins; then remove tray and bake another 10 minutes.

Mung Bean Pudding - Tau Suan

2	cups	water
1/4	cup	tapioca flour
1/4	cup	sugar
1	pinch	salt
1/2	cup	mung beans
1/3	cup	coconut milk

Let's do it!
Boil mung beans in 2 cups of water until tender.
It should take about 20 minutes.

Dissolve tapioca flour in a cup of water and add to the boiling mung beans.
Stir quickly and constantly to prevent the bottom from burning.
It should thicken. Add more water if it gets too thick.
Add more flour if too watery.
A consistency of gravy is ideal.
Add sugar, bring it back up to a boil and turn off the heat

In a separate bowl, mix 1/3 cup of coconut milk with salt.
Heat it up in the microwave for a few second just to warm it up.
Don't let the coconut milk boil, otherwise it will separate.

Serve hot with coconut milk on top.

Pad See Ew - Thai Rice Noodles

Ingredients:
1 tablespoon sugar
1/2 cup pork, thinly sliced
2 tablespoons light soy sauce
2 cloves garlic, chopped
1 lb fresh flat rice noodles
1 egg
1 tablespoon dark soy sauce
1 lb Chinese broccoli

Let's do it !
If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inch wide. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time.

Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir. Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar.

Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the Chinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat.

Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper. I usually like mine with ground chili peppers and vinegar.

Pad see ew that you find in Thailand is little sweeter than mine because many street vendors add more sugar than I prefer.