Posts tagged ‘dip’

December 25, 2010

Mexican-style Shrimp Cocktail

Inspired by my recent trip to Monterey, CA and more specifically eating at the Old Fisherman’s Grotto on the Monterey Wharf.

Exploring Monterey means not only visiting the sights at Cannery Row and Carmel not only hearing the sounds and feeling the sea air by the sandy beaches, but you will also notice the smells of food everywhere you go. If I had to sum up what Monterey smells like I really only remember smelling food everywhere, occasionally you get to smell some salty sea air, occasionally…The walk down the Wharf is pretty much window shopping for the perfect restaurant. You have clam chowder samples being thrown at you left and right, fresh seafood in open air delis. I wanted to eat something from each place, but my stomach wasn’t big enough. Clam chowder and fish and chips are all phenomenal. But I tried this mexican style shrimp cocktail and that is what impressed me the most. It’s like salsa, avocado and shrimp with some cocktail sauce…wow! It was so fresh tasting, with a hint of spicy chilies. Very impressive. I knew I had to try making my own version.  I hope you enjoy, please let me know of any suggestions you might have.

 

1 lb cooked peeled shrimp (41-50ct)

2 tomatoes, diced

1/2 bunch cilantro coarsely chopped

1 jalapeno finely diced

4 green onions

1-11.5oz can tomato juice

1 T horseradish

1 tsp sugar

salt and black pepper

1T olive oil

Sprinkle Old Bay seasoning

1 lime, juiced

1 ripe avocado

Dice the tomatoes, chop the cilantro, finely dice the jalapeno and slice the green onions. Toss together with the shrimp in a large bowl.

In a smaller bowl, mix the tomato sauce, horseradish, sugar, salt and pepper. Add more or less horseradish for more or less heat. Sprinkle the old bay seasoning and mix again.

Pour the cocktail sauce over the shrimp mixture and stir until combined. Leave in the fridge overnight to meld the flavors.

before serving squeeze the lime over the shrimp cocktail and dice the avocado and stir in.

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Serve with tortilla chips.

September 9, 2010

Guacamole and Mediterranean Salsa

My first “official” gig in which I wasn’t making food for an event I was planning myself. I was asked to make a few dips for a party of about 40 people.

I was a little scared at first, not knowing how much food to estimate or how much time I would need to make that amount of food. How to keep the guacamole from turning color. Things that I did not ever put too much worry into. I guess when you are making food for someone else’s event it is just more stressful. Probably questions everyone asks when they first start making large quantities of food for OTHER people! It was not as bad as I anticipated! Whew!

It was a fun and exciting new challenge and hope I get the opportunity to do this more often! I love to feed people’s bellies so this was a privilege for me!

Here is what I made:

Guacamole – this recipe is on my site already, but I’ve updated it with a photo

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Next was Mediterranean Salsa which in a previous blog I promised quite some time ago…sorry for the delay! This recipe doesn’t make enough for 40 it makes enough for probably a crowd of 15 or so.

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Mediterranean Salsa

1 lb. tomatoes, seeded and diced

1 English (seedless) cucumber, diced

1 bunch of parsley, finely chopped

2 sprigs of mint, finely chopped

3 green onions, thinly sliced in rounds

juice of  1/2 lemon

1 clove of garlic

3T olive oil

1/8 tsp salt

1/4 c. feta cheese

Toss the first 4 ingredients in a large bowl.

In a separate bowl, mix lemon juice, minced garlic, olive oil and salt. Pour over tomato and cucumber mixture and toss.

Serve with Pita chips or toasted Lavash Chips.

May 24, 2010

Guacamole!

Guacamole

I get rave reviews on this guacamole where ever I take it. So here it is…  Use this recipe for the chimichangas! MMM…

3 avocados
2 small tomatoes, seeded
3 green onions
1/2 bunch of cilantro
1/2 T cumin
1/2 lemon, juiced
salt and pepper

Cube avocados add to bowl and mash VERY little. Dice tomatoes in small pieces. Finely chop green onion and cilantro. Add together in a bowl sprinkle with salt, cumin, and squeeze in lemon juice. Mix together until incorporated together.

December 25, 2009

Jalapeno Artichoke Dip

I got this recipe from my friend Shawnee it’s FANTASTIC! I made it yesterday.

8 oz softened cream cheese
1 c. mayo
1 small can diced green chilies
½ small can diced jalapeno
1 small jar of marinated artichokes, drained
1 c. shredded parmesan
Salt and Pepper to taste

 In a slow cooker (small one works best, I use my electric fondue pot) add the cream cheese and mayo and mix. Add chilies, artichokes, parmesan, salt and pepper. Warm for 45 minutes.

 Serve with toasts, bread, tortilla chips and/or, Triscuts

 (Toasts: slice a baguette in 1/8 inch thick slices, brush tops with olive oil sprinkle with a little salt. Toast in upper part of a 400° oven for 5 minutes or until lightly toasted.  Slice a clove of garlic and rub on tops of all toasts).

Everyone raves over this dip – it’s warm, creamy and spicy perfect for warming up the winter holidays!!! Careful it’s addicting!