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Sunday Morning!
Sunday Sessions with great music and friends. Do you like it HAWT?
Thu, Nov 05, 2009 2:20 am
When I can, I like to have my friends over and let them play me some records. I have been partying with a local Los Angeles group called "The Hawt Crew" . I love to cook for them and they love to play records and dance. I have been making this dish since I first had it in Tijuana. I added some medicated agave to this recipe so the medical patients can enjoy!
Please check out "The Hawt Crew" when you have time, or are in Los Angeles area
http://www.hawtmusic.com/html/music.html
Please enjoy the recipe.
Ingredients
Shrimp :
- 1 pound fresh shrimp, 50 to 60 per pound size, unpeeled
- 2 teaspoons vegetable oil
- 3/4 cup chopped plum tomato
- 1/4 cup chopped yellow onion
- 1 clove garlic, sliced
- 1/4 bunch cilantro, chopped
- 2 jalapenos, chopped
- 1/2 lime , juiced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 quart water
Cocktail Assembly:
- 1 cup pico de gallo, see Cook's Note*
- 1 cup reserved shrimp stock
- 1 cup prepared cocktail sauce (1T sauce mixed with 1T Medicated Agave Nectar per person)
- 1 large ripe avocado , peeled and diced
- Lettuce leaves, for garnish
- Lime slices, for garnish
- Saltine crackers, for garnish
Directions
For the shrimp: Peel the shrimp and save the shells for stock. In a 4-quart pot over medium heat, add oil. Add the tomatoes, onions, garlic, cilantro, and jalapeno and cook until they begin to soften, about 2 minutes. Add the salt and pepper, lime juice, and reserved shrimp shells and stir. Add the water, bring to a boil and simmer for 10 minutes. Pour the stock through a strainer into a bowl or another pot. Discard the vegetables and shells and reheat the stock. Add the shrimp and simmer until just cooked, about 3 to 4 minutes. Remove from the heat, strain and refrigerate the stock and the shrimp separately until chilled, about 1 hour.
In a bowl, combine chilled shrimp, pico de gallo, shrimp stock, cocktail sauce and avocado; mix gently. For each serving, place a lettuce leaf in a pretty bowl or a martini glass. Spoon in the shrimp mixture, allowing about 9 or 10 shrimp per serving. Garnish each shrimp cocktail with a lime wedge and a few saltines. For each dish place one Tablespoon of Medicated Agave nectar in with the cocktail sauce. The heat from the sauce should cancel out the sweetness of the Agave nectar
*Cook's Note: Pico de gallo is a very simple fresh salsa made by finely chopping fresh tomato, onion, cilantro, and jalapeno. Season the mixture with some fresh lime juice and salt, to taste. Any recipe or a commercial fresh salsa is fine.
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Mikey
Nov 5 2009, 7:42 pm
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