Good morning everyone! Its Sunday fun day, and here in the mid-west it’s going to be really hot. So I think we will do something that does not require a lot of cooking , you can take care of this in the morning, and let it chill all day or you can relax all day and give yourself about an hour before dinner time to make this one. Today is Shrimp seviche, traditionally the acids of the citrus juices cook the shrimp, but if this is too edgy for anyone we will poach the shrimp for a couple of minutes. This recipe can be used for dinner for 2 or as appetizers for 4. Have a great Sunday everyone!!
Orange juice- ¾ cup
Lime juice- ¼ cup
Lemon juice- ¼ cup
Ketchup- ¼ cup
Garlic- 2 teaspoons (minced)
Shrimp- 1 ½ pound (I would buy it uncooked, peeled and deveined) Cut lengthwise
Tomato- 1 cup (seeded and diced)
Red onion- ½ cup (slivered)
Cilantro- ¼ cup (minced)
Jalapeno- 2 tablespoons (minced)- optional
Olive oil- 2 tablespoons
Tabasco- 2-3 dashes
Salt & pepper- to taste
1) Bring the citrus juices, ketchup, and garlic to a boil, add shrimp and lower heat to a simmer for 2 minutes. Drain shrimp through a sieve over a bowl and keep the juices. Put the shrimp on a plate and let chill. Prepare a large bowl of ice water, nest your bowl of juices in the bowl of ice water and whish until cool.
2) Stir in the tomato, onion, jalapeno, oil, salt & pepper, and hot sauce into the citrus juices. Toss in the shrimp, and chill 15-20 minutes.
• For a nice look you can serve in cocktail glasses, salt the rim with kosher salt and add a lime wheel. To help the salt stick to the rim use some of the juices