Saturday, June 16, 2012

Top Chef . . . Kind of

Saturday, June 16, 2012
Did you know that even though shrimp is high in cholesterol due to it's low fat content it actually improves your LDL to HDL ratio?  Unless you deep fry it or cook it with pasta then obviously you're consuming fat from something other than the shrimp.  Ok, that's all I got on shrimp.  Our friends came to visit us over Memorial Day weekend and we decided to have a little competition.  Who makes the best shrimp cocktail? Me or JB? When I say shrimp cocktail I mean mexican shrimp cocktail which is not just cocktail sauce and cold shrimp.  The judges, our respective significant others were blindfolded and had 3 blind tastings.  We each received a score of 2 out of 3 so in the end it was a tie.  Maybe you should be the tie breaker.  Here are both of the recipes.  Try them out and you be the judge!

This recipe serves 4.  Ideally served cold.

1 Tomato
1 Onion
1 Avocado
2 Jalapeno or Serrano pepper
1.5 lbs Giant Shrimp (Fresh not frozen)

Sauce #1 (My sauce)                        Sauce #2 (JBs)
8 oz of ketchup                                 8 oz cocktail sauce
4 oz Goya hot sauce                                   1 oz Tabasco sauce
1/2 cup of water                                1 clove garlic
oregano to taste

Clean and boil shrimp for 10 minutes
While shrimp is boiling dice the tomato, onion, avocado, cilantro and the jalapeno.
Make the sauce (I mostly do it to taste adding more if I need to)
Add all ingredients together.  Chill for at least 30 minutes.  Voila! Done.  Serve with Saltines.
To be honest everything is done to taste.  These are rough estimates but you can start with a 2:1 ratio for the sauce ingredients (ketchup and hot sauce).  

OOTD: Leifsdottir yellow top.  Audrey High waisted coral shorts.  BCBG  belt

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