Stop Blogging and Cook

PART OF SUPER BOWL XLIV MENU
PART OF VALENTINE’S DAY MENU
DAILY POSTS JAN 14:  PREPARE FOR VALENTINE’S DAY!, APPETIZER FOR 2

GLUTEN-FREE

S H O P

SERVES 2
SEAFOOD COUNTER
Large shrimp, whole uncooked.

GROCERY
Ketchup
Horseradish
Worchestershire Sauce
Black pepper

GREEN MARKET
Avocado
Lime
Cilantro, or parsley or Boston lettuce

T I M I N G

TOTAL TIME: 15 min + cooling time for shrimp

1. ADVANCE  Cook shrimp, cool, peel & devein.
2. ADVANCE  Make cocktail sauce, reserving a little lime juice for cut avocado.
3. Peel & slice avocado just before serving.

C O O K  /  P R E P A R E

INGREDIENTS - Shrimp
1 lb uncooked shrimp

COOKING

1. Bring 2 quarts water to a rolling boil; off heat.
2. Add whole shrimp.  Cover & let steep about 4-5 min until shrimp curls & turns opaque.  Smaller shrimp will cook more quickly than larger.
3. Drain in colander immediately & refrigerate until cool.  Peel & devein, leaving tails attached.  Serve at room temperature or refrigerate until cold.

INGREDIENTS – Cocktail Sauce
1/2 c ketchup
1 TBSP cilantro, finely chopped
1-2 tsp horseradish
1/2 tsp Worchestershire Sauce
Sprinkling of fresh ground black pepper
1/3 lime
Avocado, cut into polar slices
Handful of cilantro leaves

PREPARATON

1. Combine ketchup, cilantro, horseradish, Worchestershire Sauce & pepper.
2. Sprinkle lime juice on avocado slices.
3. Squeeze of  lime juice into Cocktail Sauce; stir to combine.

S E R V E

Arrange avocado slices on plates in pinwheel shape, radiating out from center of plate.  Put cilantro leaves in center.  Arrange shrimp on plate between the avocado slices.  Pass Cocktail Sauce separately.  No reason two intimates can’t share in single dipping bowl.

W O R K P L A C E   L U N C H

Is there any food that  could elicit more cause for envy among coworkers than to feast on shrimp at lunchtime?  Enjoy cold or smother in leftover marinara served over rice for a quick shrimp creole.