SevicheShrimpCocktl

Fill a 3 quart saucepan with 2 quarts of water. With a vegetable peeler, remove strips of rind from the lemon and add to the water. Put the pickling spice into a wire net steeping basket or encase in a bag of cheesecloth and add to the water along with the salt. Bring to a boil and allow to steep for 10 minutes. Add the shrimp and cook just for 2 to 3 minutes, remove the shrimp and spread them on a plate to cool.

The juice of 1 lemon
The juice of 1 lime
1 large or 2 medium Roma tomatoes, cut into 1/4 inch dice
3 TB shallot, very finely diced
1/3 cup celery, finely diced
1/4 cup mixed red, yellow or orange miniature bell pepper, finely diced
1/2 jalapeno pepper, finely diced
3 TB minced fresh cilantro
1 medium avocado, 1/2 inch dice
2 tsp Frank’s hot sauce
1 tsp Cholula hot sauce
1 can Campbell’s tomato juice (11.5 oz. size)
black pepper and 1/2 tsp kosher salt
the cooked shrimp
Optional: 1/3 cup diced seeded cucumber

Combine all the ingredients in a pretty crock and allow to marinate for at least 30 minutes before serving in a stemmed margarita or martini glass with an additional wedge of lime on the rim.

Note: Do not substitute another type of onion for the shallot. The piquant taste of the shallot is important in this dish.


		Seviche-Style Shrimp Cocktail
Sue Kleber Knowing smiles were traded among my “friends” and my editor observed, “You always say that.” And then the final thrust was parried. The one among us who has the aura of a deeply spiritual person and the countenance of a saint softly purred the question: “Oh, are we going to start with how to raise the shrimp?” Well, anyway, it’s a damn fine shrimp cocktail. It’s not easy being a trailblazer, culinary or otherwise, especially when you have friends like mine. The other afternoon, when “the girls” had gathered for lunch and I was asked what I was going to do for my column, I excitedly gushed that I had perfected the Seviche-Style Shrimp Cocktail. It was the best shrimp cocktail you had ever tasted and if my readers had never, ever actually made one of my recipes, this was the one that they must be implored to try. Ed pronounced it the best he had had since he had eaten in a waterfront bar in Chile. “World class”, he intoned.			12 ounces 70/90 size raw, peeled shrimp (about 60) 1 lemon 2 TB pickling spice blend 1/2 tsp kosher salt Fill a 3 quart saucepan with 2 quarts of water. With a vegetable peeler, remove strips of rind from the lemon and add to the water. Put the pickling spice into a wire net steeping basket or encase in a bag of cheesecloth and add to the water along with the salt. Bring to a boil and allow to steep for 10 minutes. Add the shrimp and cook just for 2 to 3 minutes, remove the shrimp and spread them on a plate to cool. The juice of 1 lemon The juice of 1 lime 1 large or 2 medium Roma tomatoes, cut into 1/4 inch dice 3 TB shallot, very finely diced 1/3 cup celery, finely diced 1/4 cup mixed red, yellow or orange miniature bell pepper, finely diced 1/2 jalapeno pepper, finely diced 3 TB minced fresh cilantro 1 medium avocado, 1/2 inch dice 2 tsp Frank’s hot sauce 1 tsp Cholula hot sauce 1 can Campbell’s tomato juice (11.5 oz. size) black pepper and 1/2 tsp kosher salt the cooked shrimp Optional: 1/3 cup diced seeded cucumber Combine all the ingredients in a pretty crock and allow to marinate for at least 30 minutes before serving in a stemmed margarita or martini glass with an additional wedge of lime on the rim. Note: Do not substitute another type of onion for the shallot. The piquant taste of the shallot is important in this dish.
	Courtesy of: Real Estate & Living www.somocorealestate.com