Your Help Please
I have 2 Seafood ****tail recipes. One is mine and one is from Gourmet Magazine, May 2005. Add or delete to suit your needs and tastes. None of this has to be "exact." * Exported from MasterCook *
Mexican Seafood ****tail (Gourmet, May 2005)
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c. chilled Clamato juice or 1 cup bottled tomato juice and 1/2 cup clam juice 1/4 c. ketchup 1/4 c. fresh lime juice 1 t. hot sauce such as Tabasco 1 t. salt or to taste 1/2 c. finely chopped white onion 1/4 c. chopped fresh cilantro 1 firm ripe California avocado -- peel, pit, small chunks 1/2 lb. fresh lump crabmeat (about 1 cup) -- picked over 1/4 lb. cooked baby shrimp
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in large bowl. Gently stir in avocado, crab and shrimp.
Spoon into 6 or 8 oz. glasses or cups. For parties, serve in small shot glasses for single servings.
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* Exported from MasterCook *
Wendy's Spicy Veggie Seafood ****tail
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c. Clamato Juice -- chilled 1 12 oz. bottle chili sauce 1 t. worcestershire sauce 1 heaping T. horseradish -- or fresh grated juice of 2 limes 1 T. hot sauce -- or to taste 1/2 c. packed brown sugar -- light or dark is ok 1 large sweet onion -- fine dice 4 large radishes -- small chop/grate 3 stalks celery -- small dice 2 each firm, ripe avocado -- small chunks 1/2 c. chopped cilantro -- adjust to taste 1 lb. bay scallops, steamed in micro 5 minutes 2 lb. small cooked salad shrimp -- thawed/dried well 1 lb. lump crabmeat fresh ground pepper -- to taste (lots!) large pinch salt lime, for garnish -- opt.
Take a few shrimp to the side for garnish if desired.
Combine all ingredients thru cilantro. Mix well. Stir in seafood and avocado. Season with salt and pepper. Chill well.
Place lettuce leaves in serving dish such as margarita glass, sundae glasses, etc. Spoon in ****tail. If desired, garnish with lime wheel or few shrimp.
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This is SOOOOOOOOOOOOO good, especially on a hot summer day!
These can be made w/out any seasoning and simply baking little mounds of shredded cheese into the crispy "crackers." And instead of toasting cumin seed, I just sprinkle some ground cumin (or chili powder or Italian Seasoning or whatever I'm in the mood for) onto the chesse. You can do that before baking and it will melt into the cheese "crackers." I"ve made these with all kinds of cheese too! * Exported from MasterCook *
Cheese Crisps
Recipe By : The Ultimate Low-Carb Diet Cookbook 1 t. cumin seed OR 3/4 t. ground cumin 2 c. freshly grated sharp cheddar cheese
Preheat oven to 425. Line baking sheet with parchment paper. Set aside. Place small pan over med. heat for 2 mins. Add cumin seed and toast for 3-4 mins. or until seeds become fragrant, stirring occasionally. Remove from heat and allow to cook 5 mins. Transfer to spice grinder and grind into a powder.
Combine freshly grated cheese and cumin powder in large bowl and blend well. On 1/4 of the prepared baking sheet, sprinkle about 2 T. of the cheese to form a circle about 4" in diameter. Repeat with 3 more circles. Bake for 5-6 mins. or just until the cheese begins to show some color. Do not let the cheese get too dark or it will taste bitter and lose its delicate cheese flavor. Remove pan from oven and place on cake rack. Allow crisps to cool for about 5 mins. or until you can slide a spatula under the edges and lift from sheet. Transfer to double thick paper towels to cool.
0 Carb 92 cal 6 g pro 8 g fat 0 fib 141 mg sod 24 mg chol
*Recommended not to use Low Fat or No Fat Cheese for these.
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