Shrimp Ceviche

Ingredients:

24 large shrimp, cooked
1/2 cup fresh lime juice
1 large tomato, diced
1 medium onion, diced
1 jalapeno pepper, diced
2 tablespoons cilantro
2 tablespoons ketchup
6 drops hot sauce

Directions:

Remove shells from shrimp. Gently combine everything together and chill. May be chilled up to 3 hours, but take care since the acidity of the lime juice can cause the shrimp to become “overcooked” after extended periods of time.

Divide into 4 servings as an appetizer or into 2 servings for a light meal. For extra flair, serve in martini or parfait glasses or brightly colored dishes. Garnish w/ tortilla chips, avocado slices, and/or lettuce.

Note: sea scallops may be substituted for the shrimp or a mix of both can be used. You can add more or less tomato, onion, and/or cilantro, depending on your tastes.

Clam Linguini

This is my mom's awesome recipe. She doesn't technically follow it and claims she never makes it the same way twice, but this is a great guide. Tweak it to your liking.

Ingredients:

*1 lb linguini
*1/4 cup olive oil
*1/4 cup butter
*3 cloves garlic, minced
*2 cans minced clams, juice reserved
*1/2 cup fresh parsley, chopped
*2 Tbsp fresh basil, chopped
*salt and pepper to taste
*1/4 cup parmesan cheese

Directions:

In a large pot with boiling salted water, cook linguini until al dente. Meanwhile, in a medium saucepan over medium heat, cook oil, butter, and garlic until garlic is translucent, approximately 1 minute. Add clams, reserved juice, parsley, basil, salt, and pepper. Bring to boil. Simmer 3 minutes on low. Toss pasta with clam sauce and garnish with cheese. Makes 4 servings.

*To make red sauce, add 2 diced tomatoes when adding clams and spices.

You Put the Lime in the Coconut

Dinner on Monday night was Thai green curry over rice with pina coladas.

For the curry:
1/2 pound large shrimp, shells removed
1/4 cup green onions, sliced
1/2 large red bell pepper, juillenned
1/4 pound green beans, cleaned
One jar of Trader Joe's Thai green curry simmer sauce

Stir fried beans and peppers for 5 minutes, removed from pan. Stir fried shrimp and green onions until shrimp became pink, about 4 minutes. Added simmer sauce and covered with lid. Simmered for 10 minutes. Served over cooked white rice.

For the pina coladas:
Ice
Fresh pineapple
Pineapple juice
Coconut milk
Coconut rum

I don't know the exact measurements because I adjusted as I blended the ingredients together. I made way too much since I used the whole can of coconut milk...will be drinking again tonight!

Mini Maryland Crab Cakes

Ingredients:

1 pound jumbo lump crabmeat
2/3 cup dry plain breadcrumbs
2 tsp Old Bay seasoning
1/3 cup finely diced red bell pepper
1/4 cup finely sliced scallion, cut on diagonal
1/4 cup finely chopped parsley
fresh ground black pepper
2 Tbsp mayonnaise
1 egg plus 1 egg white
peanut oil or canola oil for frying
tartar sauce (optional)
lemon wedges

Directions:

In a large bowl, break out crabmeat into slightly small pieces, picking through mixture to make sure no shell pieces remain. In another bowl, combine breadcrumbs, seasoning, red pepper, scallion, parsley, and black pepper. Add to crab, toss in mayonnaise, egg and egg white. Blend gently just until combined (do not over mix!) and form into 12-15 small patties. Flatten patties, cover with plastic wrap and refrigerate at least 30 minutes (they can be prepared as early as the night before). Heat 1/2” oil in a heavy skillet over medium heat and fry for 2-3 minutes on each side, turning gently, until golden brown. Serve with tartar sauce, if desired, and lemon wedges. Makes 12-15.

- I made these for Christmas Eve appetizers and again last night. They were a hit both times. Last night I halved the recipe and omitted the egg white.