ROTD **Wendy's Spicy Mexican Seafood Veggie ****tail** Yummmmmmmm

I don't have NUT values for this, but it's chock full of protein with all the seafood and virtually no fat/carbs.  I LOVE this stuff and usually have some on hand around Christmastime in case folks pop in and need a little snacky poo.  It's EZ to make, and one of those where you can tweak to add more or less of stuff to suit you and your household. For parties, fill little shot glasses of this and sit out on mirror or glass tray for nice little appetizers. If you love shellfish, I hope you enjoy this as much as I do.                   

Wendy's Spicy Mexican Seafood Veggie ****tail

Recipe By: Wendy Perry Serving Size : 8+/- (Depends on serving size and whether served as shot, snack or meal)      Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------    1             c.            Clamato Juice -- chilled (or Spicy V8)    1        12 oz. bottle chili sauce    1             t.            Worcestershire sauce    1         heaping T.    horseradish -- or fresh grated equivalent                     juice of 2 limes    1             T.            hot sauce (Watkins Calypso is my fav)- or to taste      1/2        c.            packed brown sugar -- light or dark is ok                                  (Or sub Splenda brown sugar)    1            large         sweet onion -- fine dice    4            large         radishes -- fine dice    3            stalks        celery -- fine dice    2            each          firm, ripe avocado -- small chunks     1               lb.           bay scallops, steamed in micro 5 minutes (if frozen) to cook-just don't overcook or they will get tough    2              lb.           small cooked salad shrimp -- thawed, dried                                    (or any cooked shrimp of choice-for this recipe,  the tinier the shrimp, the better for me)    1               lb.           lump crabmeat                                   fresh ground pepper -- to taste (lots!)                                   large pinch salt       1/2         c.            chopped cilantro -- adjust to taste (See note)                                    lime, for garnish -- opt.

Take a few shrimp to the side for garnish if desired.

Combine all ingredients except crab, cilantro and lime wheels.  Mix well.  THEN, add in crab and stir gently so lumps will mostly hold together.  Stir in cilantro at serving time. 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... or couple of cilantro leaves. This makes an impressive course/appetizer for meals at holiday time, especially for "royalty" Annie!  LOL

NOTE:  Because I may eat this over several days, I just stir in the fresh chopped cilantro at eating time.  If I was going to mix and serve it all right away, I'd add it all in.  If you stir it in and it sits in the ****tail over a couple of days, it tends to overpower and also, the texture diminishes.  Just go ahead and chop it up and wrap in a paper towel and keep in fridge so it's ready to add a few pinches when eating. Also, if you prefer Hot 'n Spicy, add in some finely diced jalapeño pepper. Oysters can also be added in and I've even had it served to me with little octopus and freshly sliced calamari added in (but I don't make it that way). You can also kick it up by adding a shot of tequila and serve with chips as a dip.                    - - - - - - - - - - - - - - - - - -

Wow! Sounds fabulous. I can tell that this recipe will be a keeper. I think I'll just need to make somewhat smaller quantities, but wow it sure does sound just wonderful!

Thanks again for the lovely recipe.

Barb

oh my my....I can't wait to be ABLE to eat this!!!!  This sounds yummy.  This a keeper for sure! Thanks again for all of your wonderful recipies!   Connie

Welcome!

My favorite mexican restruant serves a shrimp ****tail very similiar to this I just love it. I eat it every Friday and have my left overs for lunch on Monday. i will have to try this very yummy  recipe. Belinda