Caribbean Shrimp Po' Boy Sandwich

The distinct flavor of the Caribbean comes alive when mango, lime, shrimp and just a hint of jalapeno are combined to create this tasty sandwich.  Serve with Spicy Guacamole and chips for a quick summer dinner.

1 lb Shrimp, peeled and cooked

1 medium Mango, seeded, peeled and diced
1/3 cup Mayonnaise
1 Serrano or Jalapeno Pepper, seeded and finely chopped
1 Green Onion, thinly sliced
1 tsp finely minced Lime Zest
1 TB Lime Juice
1/4 tsp salt
1/8 tsp Black Pepper
1 24-inch French Baguette
4 Bibb or Romaine Lettuce Leaves

Coarsely chop the cooked shrimp.

In a medium bowl combine shrimp, mango, mayo, serrano or jalapeno pepper, green onion, lime zest, lime juice, salt and pepper. Cover and chill up to 1 hour.

Cut baguette into 4 equal rolls. Slice in half lengthwise. Remove some of the bread from the bottom half of each roll, leaving a thick shell. Place all rolls, sliced side up, on a broiler pan or baking sheet; broil 3 - 4 minutes or until toasted.

Place lettuce leaf on bottom of each roll. Spoon shrimp mixture onto lettuce, replace top bun and serve.

New England Seafood Chowder

Leeks are related to onions and scallions but have a mild and sweeter flavor. Look for leeks that are firm and straight with dark leaves and for the best flavor choose leeks that are less than 1-1/2 inches in diameter. 

Store unwashed and untrimmed in the refrigerator until ready to use. Wrap loosely in plastic bags and Leeks will stay fresh for 1 - 2 weeks.

* Slow Cooker Recipe *

2 Leeks, halved lengthwise and thinly sliced (use white & light green only)
4 - 5 medium Red Potatoes, cut into bite-sized pieces
1 (11 oz) can Corn, drained
1 (10 oz) can Condensed Cream of Celery Soup
1 2/3 cups Water
1 Bay Leaf
1/4 tsp Dried Thyme
1/8 tsp Cayenne Pepper
10 oz Cod Fillets, cut into 1-inch pieces
10 oz Raw Large Shrimp, peeled and deveined
1 cup Milk
6 Slices Bacon, cooked and crumbled

Place leeks, potatoes and corn in a 4 quart or larger slow cooker. Add soup, water, bay leaf, thyme and cayenne and mix gently.

Cover and cook on LOW 6 to 8 hours until potatoes are tender. Add seafood about 20 minutes before serving; heat until fish is just cooked through. Remove the bay leaf and gently stir in milk. Remove from heat.

Ladle soup into bowls and sprinkle with bacon pieces.  Serves about 6 - 8.

Spicy Shrimp and Asparagus Stir-Fry

This is a great recipe to make when asparagus is in season. For even more spice, add 1 minced chili pepper or thai chili to the wok with the garlic.

2 TB Soy Sauce
1 tsp Cooking Sherry
1 TB Grated and Peeled Fresh Ginger
1 tsp Peanut Oil
1 pound Asparagus, trimmed and cut diagonally into 2-inch pieces
1 tsp Dark Sesame Oil
1 tsp Red Pepper Flakes
2 cloves Garlic, chopped
1 lb Large Shrimp, peeled and deveined
Salt and Pepper to taste

In a glass bowl combine soy sauce, sherry and ginger; set aside.

In a wok or large skillet, heat peanut oil over medium-high heat until hot. Add asparagus and stir fry 4 - 5 minutes or until tender-crisp, stirring frequently. Add sesame oil, garlic and pepper flakes and stir fry another minute.

Move vegetables to sides of wok or skillet and add shrimp to center of pan. Cook until shrimp turns pink, about 3 minutes.

Pour sauce over veggetables and shrimp and heat through 1 minute. Add salt and pepper to taste. Serve over brown or white rice.  Serves 4.

Vodka-Infused Shrimp Spoons

This appetizer is a show-stopper! If possible, serve in ceramic oriental-style soup spoons which can be rented for the occasion or you could also serve in small plastic soufflé cups if you prefer to go the disposable route. This is a blend of Shrimp Cocktail and the Classic Bloody Mary.

 

 

1 1/4 pounds Small Shrimp in Shell, (the 31/35 count) peeled and deveined
1 1/2 cups celery (about 3-4 ribs), very thinly sliced
1 cup Scallions (about 6), very thinly sliced

For The Sauce *

1/2 cup Tomato Juice (V-8 works well)
1/3 cup Vodka (preferably Absolut Pepper)
1/4 cup Fresh Lemon Juice
2 TB Bottled Horseradish (not drained), or to taste **
1 1/2 tsp Worcestershire Sauce
1 tsp Tabasco, to taste
1/3 tsp Black Pepper, to taste
3/4 tsp Salt, to taste

Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 20 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions. Let chill for 30 minutes.

Whisk together all sauce ingredients. Let chill along with shrimp at least 30 minutes.

Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter. Makes about 50 spoons. Allow 2 to 3 per person.

* Sauce can be made 1 day ahead and chilled, covered.

** Be sure to use pure horseradish and not the prepared version which includes mayonnaise.

Classic Shrimp Cocktails with Sauce

Shrimp - Allow about 6 pieces per person (21-25 size)
4 quarts Water
2 TB Old Bay Seasoning
Juice of 1 Lemon
1-1/2 cups Catsup
1-1/2 cups Chili sauce
1/3 cup Lemon Juice, fresh
1/3 cup Horseradish
3 TB Green Onion, minced
1 TB Worcestershire Sauce
Crushed Ice
Lemon Slices and Fresh Parsley Sprigs for Garnish

Peel and devein shrimp, leaving tails on. In a large stockpot, combine water, Old Bay and lemon juice and bring to a boil. Add shrimp and cook until until opaque; shrimp will begin to float to the top of the water. Remove from water and plunge in ice water (this step halts the cooking process and avoids mushy shrimp.) Drain immediately and refrigerate.

To Prepare Cocktail Sauce: Combine catsup, chili sauce, lemon juice, horseradish, green onion, and Worcestershire sauce; refrigerate. (Makes 3 cups)

To Serve: For each serving, fill a shot glass with sauce and place in the center of a martini glass. Surround the shot glass with crushed ice. Arrange shrimp around edges of glass and garnish with lemon slices and a sprig of parlsey.