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pamilyn's picture

Big neighborhood party here on Saturday. I need a drop dead good caribbean, fusion, mexican theme appetizer. Any ideas? Shrimp? I am doing jerk chicken with peanut sauce for the main along with some kind of pork skewer and maybe some beef. A veggie would be good or like I mentioned....shrimp. Thanks..Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

suz's picture

(post #67061, reply #1 of 29)

I have a great recipe for carribean guacamoli, with avacado, mango and coconut..if interested I will type out for you. 

pamilyn's picture

(post #67061, reply #2 of 29)

Thanks but someone is bringing guac. already. I really need a recipe for shrimp. Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

Gretchen's picture

(post #67061, reply #3 of 29)

I plan on making these some time soon for an appy. The post I got it from said they made it into 32 little cakes.


Shrimp Cakes with Andouille Sausage

Bon Appé####  | February 2002






user rating

88% would make it again

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user rating:
4 forks



at a glance

main ingredients SausageShrimpSeafoodPorkShellfish


cuisine AmericanCajun/Creole


new
see all about:




yield: Makes 6




subscribe to Bon Appé####
Ingredients

  • 1 pound cooked peeled medium shrimp, cut into 1/2-inch pieces (2 cups)
  • 1 cup 1/2-inch cubes andouille sausage* (about 4 ounces)
  • 2 tablespoons (1/4 stick) butter
  • 1/2 cup minced green bell pepper
  • 1/4 cup minced onion
  • 1/3 cup mayonnaise
  • 1 1/4 cups fresh breadcrumbs made from crustless French bread
  • 1 green onion, minced
  • 1 tablespoon Dijon mustard



Preparation

Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.


Form shrimp mixture into eight 1-inch-thick cakes. Place remaining 3/4 cup breadcrumbs on plate. Coat each cake with crumbs, patting to adhere. Transfer to plate; cover and chill 15 minutes or up to 1 day.


Melt 1 tablespoon butter in heavy large nonstick skillet over medium-low heat. Add shrimp cakes; sauté until brown, about 6 minutes per side. Transfer 1 cake to each of 6 plates and serve.


Gretchen

Gretchen
thecooktoo's picture

(post #67061, reply #4 of 29)

Here is a never fail that I use for catering and personal parties all the time.  It's so flavorful that I never serve a sauce with it...just leave the tail on and serve with napkins.


Jim


                     
* Exported from MasterCook *


                               Mojo Shrimp


Recipe By     :Jim Davis
Serving Size  : 6     Preparation Time :0:00
Categories    : appetizers                      Grill
                Seafood                         Shellfish


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         
  36                    jumbo shrimp (largest available) -- peeled and deveined with tail on
  2              Bulbs  Garlic
  1              bunch  Basil
                        Red Pepper Flakes (in Moderation if Serving With Wine)
  2        tablespoons  Fresh Ground Pepper
  2                     Lemons -- Juiced
  1                cup  Olive Oil
                        Salt to taste
                        Balsamic vinegar


Combine all ingredients except salt. Toss the shrimp with the marinade and refrigerate, allowing the shrimp to marinate for at least an hour and as long as overnight.


Heat the grill to medium high. Be sure the grill is brushed clean with a stiff wire brush, then lube the grill with an oil rag. Season the shrimp with salt immediately before cooking. Grill the shrimp just until they are no longer translucent, but opaque all the way through.
Serve with a dipping sauce of the best balsamic vinegar you can afford.
 
NOTE: You may add julienne of ginger, chopped garlic, or chiffonade of mint to the balsarmc vinegar dipping sauce.


 



Cuisine:
  "American"
Source:
  "Adapted from Brian Patterson"
Copyright:
  "2006, Jim's Kitchen"


                                    - - - - - - - - - - - - - - - - - - -


 


 


 

macy's picture

(post #67061, reply #5 of 29)

Pamilyn, this marinade is great for shrimp...


Yellow Hell (Mango Marinade)


2 ripe mangoes (about 1 1/2 cups, chopped)
1 whole Scotch bonnet (habenero) chili pepper
1 tablespoon dark rum
1 teaspoon Jamaican hot sauce (Pick-a-peppa, Belinda's, or Tabasco)
2 garlic cloves, minced or pressed
1 tablespoon grated fresh ginger root
1/4 cup dry unsweetened coconut flakes
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 cup canned coconut milk
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro


Puree the mango, chili pepper, rum, and the hot sauce in a blender or food processor. Combine the mango puree with the garlic, ginger, coconut, coriander, and cumin in a heavy nonreactive pot and bring to a boil. Reduce the heat and simmer for about 20 minutes. Remove from the heat and cool. Stir in the coconut milk, lime juice, and cilantro.


Makes 2 1/2 cups (enough to marinate up to 2 1/2 pounds of shrimp, or can be used as a dipping sauce for grilled shrimp)


Recommeded cuts (marinating times): Shrimp (2 to 3 hours); chicken breasts (4 to 6 hours); pork chops (6 to 8 Hours)


From Marinades, by Jim Tarantino


Edited 7/21/2009 7:36 pm by macy

Marcia's picture

(post #67061, reply #6 of 29)

That sounds delicious, Macy. Thanks for posting.

We used to eat often at a Jamaican restaurant and discovered Grace's hot sauce there. It's very hot and seems more complex than its list of ingredients would suggest. DH uses it frequently.

macy's picture

(post #67061, reply #8 of 29)

Thanks Marcia, I will look for Grace's the next time we go to St. Charles, MO. We always make a stop at Figuero's on Main Street. Here are a couple of pictures I took in the hot sauce room. It's like this on all four walls. Surely, they must have Grace's too :-)

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Marcia's picture

(post #67061, reply #10 of 29)

Yes, I'd say they probably have Grace's. Now FINDING it could be a problem, but they're likely in some sort of order. Those pictures are beautiful to a lover of hot sauces. ;-)

Since you sent the picture, I can't resist making another recommendation -- try West Indies Creole Hot Pepper Sauce. It's very hot, lovely and a bit different.

If there is a hot sauce room, Figuero's must be HUGE. You must spend the day there.

macy's picture

(post #67061, reply #11 of 29)

Thanks! I'm writing these both down. My husband is the real hot sauce lover, I just cook with it when called for. Yeah, my head spins whenever I go in that room ;-)  I have found it best to ask for what I'm looking for, and the owner knows right where it is. Otherwise, I browse the coffee and specialty food areas, while my husband shops for hot sauce.


The Olde Town Spice Shop is my weakness. It's just a few doors down in the same historic riverfront section of St. Charles (complete with cobblestone streets), that has been preserved, and is mainly shops and restaurants now. Lots of beautiful patios, so we like to spend an afternoon there when the weather is nice.

suz's picture

(post #67061, reply #7 of 29)

I almost missed this, sounds so good can't decide what to marinate in it first..and of course save some to dip in.

macy's picture

(post #67061, reply #9 of 29)

It is gooood. If it wouldn't be too much trouble, would you post your Caribbean Guacamole recipe. I love avocados, and everything else you mentioned :-)  TIA!

suz's picture

(post #67061, reply #12 of 29)

My pleasure.


Caribbean Guacamole


2 Avacados (recipe calls for Calif 1lb) I use haas and get 2 or 3 dependent on size


1/2 T fresh lime juice


1/2 cup finely diced mango


1/2 cup diced fresh pineapple, well drained


2 T dried shredded unsweetened coconut


1 habenero chili, seeded and minced


1/2 t kosher salt


1 pinch all spice


cilantro for garnish


Coarsly mash avacados, stir in lime juice, fold in balance of ingredients.


As with any guacamole make as close to serving as possible


Enjoy!

macy's picture

(post #67061, reply #13 of 29)

Thanks, Suz! This sounds good. What do you like to serve it with?

suz's picture

(post #67061, reply #15 of 29)

 All natural corn tortilla chips, blue corn as well.  Same I do for regular guacamole.  I usually make this version when doing jerk chicken, kind of keeping the theme Caribbean.

Gretchen's picture

(post #67061, reply #14 of 29)

Boy that looks good.

Gretchen

Gretchen
soupereasy's picture

(post #67061, reply #25 of 29)

Printed that one out.  Will probably chicken out and use jalepenos. (Sorry can't do accents.)

suz's picture

(post #67061, reply #26 of 29)

Enjoy, the pepper you choose to use will be the least important part, IMO.

ICDOCEAN1's picture

Yummy time! (post #67061, reply #28 of 29)

That sounds so good!  Thanks, and I will try it when I get more mangos and avocados.

pamilyn's picture

(post #67061, reply #19 of 29)

What would happen if I marrinated overnight? Would I cook the shrimp because of the lime juice?

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

MadMom's picture

(post #67061, reply #20 of 29)

Not macy, but I would think so.  I would never marinate seafood in anything acidic for more than 30 minutes or so.  Otherwise, you will cook it.  Think ceviche.



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Gretchen's picture

(post #67061, reply #21 of 29)

What MadMom said--you would have seviche. And don't brine for more than about 30 minutes either.

Gretchen

Gretchen
macy's picture

(post #67061, reply #22 of 29)

Marinate shrimp in this for at least 2 hours, but no more than 3. Marinating times are related to the amount of acid in a marinade. Less than 2 hours for this, and the shrimp probably won't pick up enough flavor, more than 3, and the texture might start to suffer. But here is a remedy, if you need to start early:


"You can marinate fish or chicken in the refrigerator overnight or up to a couple of days by adding the acid portion of your recipe during the last few hours."   -from Marinades, by Jim Tarantino


I believe you could also remove the shrimp from the marinade after the proper time, pat them with a paper towel, and put back in the fridge until cooking time, but I'm sure the first tip would be preferable if you haven't already made the marinade.


I should add, that marinating even for the 2-3 hours needs to be done in the refrigerator :-)  Then, skewer them up, and put on the grill with your other "meats." Hope you like it as much as we do!


Edited to Add a couple more tips from this book that may help you:


"How much marinade should you use? My rule of thumb is 1 cup of marinade to 1 pound of meat if you're using plastic zip-lock bags, or 2 cups of marinade if you are submerging the meat in a small, flat baking dish. Ideally, you want your marinde to cover the food in order to flavor it evenly...  Large mouth jars, such as mayonnaise or peanut butter jars, are good for some shellfish or small suts of meat and seafood. I like marinating shrimp in these jars. they are deep enough, enabling me to shake and turn food without spilling the marinade. They are also ecologically sound, because you can use them again and again."


"How long should one wait to marinate food after you've finished making a marinade? Actually you can start marinating food immediately. Or you can leave a marinade refrigerated overnight to let the flavors meld. Marinades can last for 4 to 5 days before they start to break down and the aromatics lose their strength. You may need to refresh the marinade's flavor with additional aromatics and citrus the day you start marinating your food."


Edited 7/26/2009 11:08 am by macy

pamilyn's picture

(post #67061, reply #23 of 29)

Do you really like that book? I think I will check it out. Pamilyn...... Thanks for all the help.....


The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

macy's picture

(post #67061, reply #24 of 29)


Hi Pmilyn,


I don't think about marinating very often, but when I do, it's always something from this book. If you check it out, I can recommend Mustard-Ginger Marinade (pg 65), Yucatecan Citrus (68), and of course the Yellow Hell (71) that I posted here. Those are my top three picks so far, but the basic chicken marinade is good too. The only one that was really terrible was Espresso Lemon Marinade (don't go there). The flavors pretty much span the globe.


For some reason, this author has two books titled Marinades . . . , and mine has a different cover than either, but the same full title as this one, so I'm guessing there was a second printing:


Heather's picture

(post #67061, reply #27 of 29)

I have that Marinade book too. I used to use it a lot but it somehow got to the back of the bookcase--I'll get it out again.

suz's picture

(post #67061, reply #16 of 29)

I just started adding shallot to my guacamole, I knew I read it here, and couldn't remember who posted it, now I know. Thanks, it's great.  I like using shallot much better than the red onion I had been using.   To my normal guac which I make quite regularly I also add chopped jalapeno, some diced tomato and a hit of fresh lime juice.  Always a hit.

thecooktoo's picture

(post #67061, reply #17 of 29)

I just smash them once with the side of my chefs knife.


Jim


 


 


 


 


 

pamilyn's picture

(post #67061, reply #18 of 29)

Thanks everyone! Boy, those all sound good....decisions, decisions. I appreciate the input...Off to cook!

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

davidmiclon@googlemail.com's picture

Artichokes served with a fish (post #67061, reply #29 of 29)

Artichokes served with a fish roe mayonaisse.

    Ingredients     
      6  sm    Fresh globe artichokes     
      1 1/2  oz    Tarama; rinsed if necessary OR 2 oz Smoked skinned cod's roe     
      1  tb    Finely grated onion pulp     
      2  lg    Juicy lemons     
      1  c    Fruity olive oil     
            Salt    
            Freshly ground white pepper    
 
    Instructions    
             
      1.    To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself. Force the leaves open a little, and rinse under cold water, with a squeeze of lemon or a splash of vinegar to prevent discoloring.

    
      2.    Place the artichokes upside-down in a pot large enough to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides. Salt and simmer 15-40 minutes, depending on their age and size -until the heart is just tender when pricked with a fork. Drain and refresh them under cold water; drain again and chill.

    
      3.    Beat the tarama or smoked cod's roe with the grated onion. You can do this easily in a food processor. Finely grate the zest of one lemon and beat in, with 2 teaspoons boiling water.

    
      4.    Squeeze the juice of both lemons. Alternately dribble in lemon juice and olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil. If you are doing this by hand, it take perseverance and elbow grease to make it nice and light. Taste and season with pepper. Open the artichokes and remove the inner, soft leaves and then the hairy choke. Spoon tarama into the cup of leaves.

 

That is the recipe I collected from my sister and I hope it would help you..