Acapulco Shrimp Cocktail

A MEXICAN STYLE SHRIMP COCKTAIL with crisp vegetables and creamy avocado to compliment the savory shrimp, served with tortilla chips or crackers, makes a perfect light supper.

Where the sauce for a traditional shrimp cocktail begins with ketchup, lemon, and horseradish, the Mexican sauce, which also starts with ketchup, uses lime and hot sauce.

Our frigid weather moved out and we are having a bit of a respite. I decided to make something fresh as a break from the stews and soups. Winter is far from over, I know that, but today, I see blue sky and I only had to wear a light jacket to the grocery store.

 


Acapulco Shrimp Cocktail

1 pound shrimp, peeled and deveined
1/2 cup fresh lime juice
3/4 cup ketchup
1-2 Tablespoons vinegary Mexican bottled hot sauce (or your favorite)
1 teaspoon Worcester sauce
2 Tablespoons olive oil
1/2 small white onion, chopped
2-3 scallions, sliced
1/2 English cucumber, diced
5-6 radishes, sliced
1 avocado, sliced

Bring 1 quart heavily salted water to a boil. Add shrimp. When the water comes to a bare simmer, lower heat and poach for a minute or two. Remove shrimp from water onto a platter in a single layer. Refrigerate to 30 minutes.

In a bowl, combine the ketchup, lime juice, hot sauce, Worcester sauce, and olive oil; stir until well combined. Add the onion, scallions, cucumber, and radish slices. Stir in shrimp. Finish with avocado slices.

Composed Salads, Grain Bowls, and Organizing Photo Files

IF YOU LOVE COOKING AND YOU LOVE PHOTOGRAPHY (a match made in heaven) you will most likely end up with a backlog of photo files to sort through.

My files had gotten so big, they were bogging down my computer. It was time to stop procrastinating and get to work. I have deleted hundreds on photos and transferred others to an external drive.

I do photograph many things other than food and this process has taken me down a memory lane of the past couple of years. There are so many cute pictures of the children--they grow and change so fast. There were pictures of my head, bald from chemo, to growing out, to my first haircut last week. There are many photos of beautiful flowers, birds, bunnies, butterflies, and bugs from our yard. Scenic photos from the gorgeous, vibrant, and hip place I am blessed to live--Asheville, North Carolina.

Mandarin Chicken Salad

As I culled photographs, I decided to share some of the things I have made, we ate, but never made it to my blog. Mainly because I wasn't pleased with the photos. But also because I wasn't thrilled with the taste of the food. I only blog about things I think are delicious.

For example, the Mandarin Chicken Salad. Ho-hum.

Shrimp, Brown Rice, and Vegetable Salad

I can see the salad has a dressing but I don't remember what it was. Which is another danger of letting my photo files back up. I can't remember what I did.






































I remember loving the brown rice and tofu bowl--I would happily eat it right now. I suppose I could fake some recipes. . .

Many things I love, tuna, cheese, boiled eggs, radishes, cornichons, sprouts (!) with baby lettuces.

Waldorf Quinoa Salad

I was really happy with this meal, but I didn't get any photos I loved. Quinoa, grapes, celery, apples, lettuce, candied pecans, and crumbled blue cheese. (Some kind of dressing). Mmmm, I think I'll try this again.

I was also happy about this meal, but again did not get shots of it that I loved. It was an awesome combination of flavors, quinoa, black beans, roasted Japanese sweet potatoes, pineapple, cheddar cheese, and spinach. I dressed this one with a Honey Lime Vinaigrette.

Honey Lime Vinaigrette
1 small sweet onion, preferably Vidalia, roughly chopped
1 clove garlic, chopped
1 large tomato, washed and peeled
1 lime, washed, roughly chopped and seeded
2 Tbsp. honey
1 tsp. salt
Freshly ground black pepper to taste
1/4 cup olive oil

Put all ingredients into blender and process until smooth.

Crock Pot Gumbo

THIS IS A RE-POST WITH updated though not necessarily improved photos. I originally posted this recipe in January, 2010 and again last year. I have made it a few times and I still stand by the recipe. Enjoy.

The best Southern Gumbo I've ever eaten comes from my own Mother's Alabama kitchen. After we visited several years ago and she had cooked it, I asked for her recipe, which she happily provided.

It was some time later, when I made it at home myself, that I realized what a true labor of love went into Mama's huge pot of gumbo.  I was over that stove for hours! I thought I would never be done. Every step seemed to take forever.  

I was quite happy the day I made a truly tasty gumbo in the crock pot and have made it several times since. It may not be as excellent as Mama's, but it is still very delicious.

The secret to an authentically flavored gumbo lies in a deep, dark, rich, mahogany colored roux, which is an art in itself.  Mary, of Deep South Dish gives an excellent tutorial explaining roux, and a method for making it in the oven.

Another essential in gumbo is what Cajun cooks refer to as their trinity--onions, celery, and green bell pepper. And thirdly, okra. Any combination of meats and seafood can be used. I use chicken, sausage, and shrimp. Lucky you, if you have access to fresh seafood--load it up, oysters, crab, you name it.  

Crock Pot Gumbo
1 lb. smoked sausage, sliced
1 lb. boneless chicken
1 large onion, chopped
1 bell pepper, chopped
3 stalks celery, sliced
3 plump cloves garlic, minced
1 lb. sliced okra (frozen is fine)
1/2 cup roux
1/2 cup water
1 tsp. brown sugar
1/2 tsp. cayenne pepper
1 quart tomatoes, undrained

Layer ingredients, in order given, into the crock pot but don't stir. Cover and cook on high for 1 hour. Lower heat to low and continue cooking for 7 hours. 

About 10 to 15 minutes before serving, add:
1 lb. shrimp, peeled and deveined
1 tsp. Old Bay Seasoning
Juice of 1 lemon
1 Tbsp. Worcestershire sauce
2 Tbsp. chopped fresh parsley
1 tsp. hot pepper sauce, such as Tabasco

Cook until shrimp are done but not overcooked. Adjust seasonings, including the addition of salt and pepper to taste.

Ladle into soup bowls, top with a scoop of hot rice, and pass the hot sauce. 

Crock Pot Gumbo

The best Southern Gumbo I've ever eaten comes from my own Mother's Alabama kitchen. After we visited several years ago and she had cooked it, I asked for her recipe, which she happily provided.

It was some time later, when I made it at home myself, that I realized what a true labor of love went into Mama's huge pot of gumbo.  I was over that stove for hours! I thought I would never be done. Every step seemed to take forever. 

I was quite happy the day I made a truly tasty gumbo in the crock pot and have made it several times since. It may not be as excellent as Mama's, but it is still very delicious.

The secret to an authentically flavored gumbo lies in a deep, dark, rich, mahogany colored roux, which is an art in itself.  Mary, of Deep South Dish gives an excellent tutorial explaining roux, and a method for making it in the oven.

Another essential in gumbo is what Cajun cooks refer to as their trinity--onions, celery, and green bell pepper. And thirdly, okra. Any combination of meats and seafood can be used. I use chicken, sausage, and shrimp. Lucky you, if you have access to fresh seafood--load it up, oysters, crab, you name it. 


Crock Pot Gumbo
1 lb. kielbasa sausage, sliced
1 lb. boneless chicken
1 large onion, chopped
1 bell pepper, chopped
3 stalks celery, sliced
3 plump cloves garlic, minced
1 lb. sliced okra (frozen is fine)
1/2 cup roux
1/2 cup water
1 tsp. brown sugar
1/2 tsp. cayenne pepper
1 quart tomatoes, undrained

Layer ingredients, in order given, into the crock pot but don't stir. Cover and cook on high for 1 hour. Lower heat to low and continue cooking for 7 hours.

About 10 to 15 minutes before serving, add:
1 lb. shrimp, peeled and deveined
1 tsp. Old Bay Seasoning
Juice of 1 lemon
1 Tbsp. Worcestershire sauce
2 Tbsp. chopped fresh parsley
1 tsp. hot pepper sauce, such as Tabasco

Cook until shrimp are done but not overcooked. Adjust seasonings, including the addition of salt and pepper to taste.

Ladle into soup bowls, top with a scoop of hot rice, and pass the hot sauce.

Shrimp and Linguine Fra Diavolo

For my Valentine dinner, I made Shrimp and Linguine Fra Diavolo.  Fra Divalo translates as "Brother Devil", hinting that this dish is spicy!

 I used a ridiculous amount of both freshly chopped garlic and crushed red pepper flakes. Don't worry about the garlic because you and your Valentine will both be eating it. Adjust the pepper flakes according to your desires, but you may be surprised by the amount this dish can carry without being overly hot. 

Shrimp and Linguine Fra Diavolo
12 oz. linguine
4 Tbsp. extra virgin olive oil
1 large sweet onion, diced
3 Tbsp. minced garlic
2 - 3 tsp. crushed red pepper flakes
1 1/2 cups tomato sauce
2 Tbsp. tomato paste
1 lb. shrimp, peeled and deveined
2 Tbsp. chopped fresh parsley
Salt and freshly ground pepper, to taste
Parmesan cheese, optional

In a very large skillet (I used a cast iron) over medium high heat, add the olive oil. Once the oil is hot, add the onions and cook until lightly caramelized.  Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half.

Meanwhile, bring a pot of salted water to a boil and cook the linguine until barely al dente. The pasta will cook a little further in the sauce.

Add the shrimp to the tomato sauce mixture and cook for about 3 minutes. Add the pasta to the pan along with about a cup of the pasta cooking water. Continue to cook the pasta in the sauce until desired tenderness. Stir in the fresh parley and adjust seasonings, adding salt and freshly ground black pepper, to taste.

Toss to combine well and serve with grated Parmesan cheese if desired.

Tom's B.B.Q. Shrimp

This is Tom's recipe. Tom is a long time family friend, an excellent cook, and has been and lived everywhere. Literally. All over the world.  It is not really what I would call barbeque--it is not cooked outdoors, or on a grill, nor does it have a typical barbeque sauce.  But Tom calls it B.B.Q. Shrimp and I'm sticking with that.

These are peel and eat shrimp, baked in the oven with a savory sauce. The sauce has intense flavor, quite a kick, and is delicious as a dip for french bread.  The recipe calls for baking the shrimp for 30 minutes, then turn off heat and let them set in the oven for another 30 minutes.  This seems like an inordinate amount of time to cook shrimp but I have made this recipe many, many times, and it works.  The shrimp become completely infused with the flavors. 

Because we don't have a lot of shrimp beds here in the mountains, we have to use frozen shrimp. We like the "E-Z-Peel" shrimp, which have already been deveined, that we find at Harris Teeter.  But if you are lucky enough to get fresh shrimp, all the better.  The first time I ate this dish it was made from fresh Gulf Coast shrimp.  Sublime.

Here's Tom's recipe, in his own writing.