Shrimp Carlos Food

SCALLOP AND SHRIMP COCKTAIL

Steps:

• Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
• Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chile and hot sauce in a large bowl. Season with salt and pepper.
• Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
• Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
• Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

Steps:

• Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
• Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

LOUISIANA SHRIMP CREOLE II

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

SHRIMP CARLOS

Steps:

• Fry bacon leaving it still limp.
• Place 12 half slices of bacon, spaced eveningly, on jelly roll sheet or cookie sheet with sides.
• Place uncooked shrimp on top of each bacon slice.
• Add ring of onion.
• Top each with slice of pepper jack cheese (and or cheddar; it's your personal preference).
• Sprinkle with garlic salt or powder.
• Wrap bacon around shrimp, cheese and onion and secure by using a toothpick.
• Sprinkle a couple drops of hot sauce.
• Broil in oven on top rack for~3 minutes or until shrimp are cooked.
• Serve immediately while hot.

MONTE CARLOS

Steps:

• Cream the butter and sugar until light and fluffy, add the egg and vanilla and beat well.
• Add sifted dry ingredients and coconut, mix well.
• Roll teaspoonfuls of mixture into balls, shape into ovals and place on lightly greased oven trays, rough up the surface with the back of a fork.
• Bake in a moderate oven 10 to 15 minutes or until golden brown.
• Remove from the oven and cool on a wire rack.
• Put a teaspoon of jam in the centre of half the bisuits (cookies) and a teaspoon of prepared filling in centre of other half of biscuits (cookies).
• Press the two halves gently together.
• Filling:.
• Cream butter and sifted icing sugar until light and fluffy, add the vanilla, add the milk gradually, beating well.