Flavorful Moist Shrimp Cocktail

Enjoy a sunny summer day with this mouth-watering shrimp cocktail. Perfect to offer as a provocative introduction for a glorious meal. Its moist and tasty sauce will leave your guests anxious for some more. You'll see them dipping the accompanying saltine crackers in the sauce or you might even see some of them wanting to drink it!

Recipe

Total Time: 15 min

Servings: 6

Ingredients
1.5 lbs small cocktail shrimp, frozen- cooked- peeled- deveined and tail-less

1 cup ketchup

1/2 cup mayonnaise

1/3 cup classic yellow mustard

4 garlic cloves, minced

2 tbsp real lime juice

2 tbsp white wine

2 tsp worcestershire sauce

1/2 tsp salt

1/2 tsp freshly ground black pepper

10 hot sauce drops or to taste

Steps

1. Thaw shrimps in cold water
2. In the meantime, mix all other ingredients in a bowl until well combined
3. Thoroughly drain shrimps in a colander and add them to the bowl
4. Mix the shrimps with the sauce
5. Cover the bowl and refrigerate until ready to serve

6. Present as single servings in martini glasses and garnish with lemon slices
7. Accompany with saltine crackers and enjoy!

Almond Crusted and Tarragon Tilapia

 

Recipe

Total time: 30 min

Servings: 2

Ingredients

2 tilapia fillets

1 cup white wine

1/2 tsp salt

A pinch of salt

1/4 tsp freshly ground black pepper

1 tsp honey

1 tbsp tarragon leaves, minced

1 cup of grounded almond

A pinch of sliced almonds

1 egg

1/8 cup milk 

1/2 cup vegetable oil 

Steps

1. Season the fillets (if possible one hour before cooking) with 1/2 tsp salt, pepper, honey and wine. Thoroughly combine these ingredients with your hands. Set aside.

2. Mix the grounded almonds and tarragon leaves in a small bowl. If you can't find already grounded almonds use a food processor.
Place the almonds and tarragon leaves mixture on a flat plate. Set aside

3. In a small bowl, beat the egg and add the milk and a pinch of salt mixing them together. Set aside

4. Heat vegetable oil in a frying pan over high heat
5. Dip the fillets into the milk and egg and then press into the almond-tarragon mixture on both sides
6. Place the fillets in the frying pan and saute over medium heat, turning them over until they acquire a browned appearance
7. Remove the fillets and serve on a plate. Garnish sprinkling sliced almonds over the fillets 

Serve with

Refreshing Spinach and Peach Salad (To be published December 26 2012)

Garlic and Cilantro Small Potatoes (To be published December 26 2012)