Your favorite shrimp recipes
deegw
8 years ago
last modified: 8 years ago
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lisaam
8 years agoFunkyart
8 years agoRelated Discussions
RECIPE: Looking for your favorite tailgate recipes!!!!!
Comments (4)This one is always a huge hit when we go boating. Travels well, very tasty , substantial and a bit different. Don't let the ingredients list put you off it really is very easy to make. Real N'awlins Muffuletta (Weed) 1 cup pimento-stuffed green olives crushed 1/2 Cup drained kalamata olives crushed 2 Clove garlic minced 1/4 Cup roughly chopped pickled cauliflower florets 2 Tbl drained capers 1 Tbl chopped celery 1 Tbl chopped carrot 1/2 Cup pepperoncini drained 1/4 Cup marinated cocktail onions 1/2 Tsp celery seed 1 Tsp dried oregano 1 Tsp dried basil 3/4 Tsp ground black pepper 1/4 Cup red wine vinegar 1/2 Cup olive oil 1/4 Cup canola oil 2 (1 pound) loaves Italian bread 8 ounces thinly sliced Genoa salami 8 ounces thinly sliced cooked ham 8 ounces sliced mortadella orcappicola 8 ounces sliced mozzarella cheese 8 ounces sliced provolone cheese Directions 1. To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight. 2. To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella ,mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters. 3 Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread....See MoreLOOKING for: Your T&T Shrimp Ceviche Recipe
Comments (2)Opps, I knew that I was forgetting something, i.e. a finely chopped jalapeño pepper. How could I forget the most important ingredient? OK, I don't have a recipe with measurements, because I "eye" it and just add what I have in the house. And regardless of what kind of seafood ceviche I make, i.e. fish, shrimp, scallops, or a mix of all of these, I like to put the seafood into the lime juice to let it marinade until it turns opaque. I then remove it from the lime juice and add finely chopped onion, finely chopped cilantro and finely chopped tomatoes to the lime juice and then add the marinated seafood. Sometimes I'll add some finely chopped pimento stuffed olives. Serve very cold with crackers....See MoreRECIPE: Bonefish Bang Bang Shrimp very good knockoff recipe
Comments (1)Thanks, but I think you have posted this recipe previously....See MorePlease share your favorite vegetable soup recipe!
Comments (29)Do you like cold soups, like gazpacho? I find it easy to make and delicious in the summer. Here goes: Garlic - About 6-7 cloves large onion - cut into chunks Campari tomatoes - about 1.5 pounds, peeled (note: for easy peeling, blanch the tomatoes with the skin lightly slit but leaving the tomato full and intact, dunk it in cold water and the skin should come off easily; can substitue Campari for other sweet flavorful tomatoes; it’s the quality and flavor of the tomatoes that makes the most difference) Fresh pickling cucumbers or English cucumbers - peeled and cut about a cup (I like the pickling kind because the tender ones don’t have to be de seeded; if it is the English cucumbers, make sure you either remove the seeds or that they are tender enough not to require removing the seeds) bell peppers - one cup, chopped with seeds removed (I like the gold and red peppers because they’re often fleshier and sweeter than the green) olive oil - half a cup balsamic vinegar - 1 tbsp salt - to taste (I like rock sea salt) ground black pepper - to taste blend everything except the olive oil in a blender until smooth; once the mixture is smooth, add the olive oil and blend for about 10 seconds (adding olive oil to the gazpacho rather than blending the oil into the gazpacho doesn’t have the same result) Optional- you can add a bit of mint or basil or any other seasoning you like. I like to add olde thompson’s Italian seasoning while blending....See Moreceezeecz
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