BBS:      TELESC.NET.BR
Assunto:  5/10 Coconut Shrimp 4
De:       Ben Collver
Data:     Sun, 10 May 2026 11:06:39 -0400
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ray Garcia's Shrimp With Habanero & Ramps
 Categories: Seafood, Vegetables, Chiles, Booze
      Yield: 4 Servings

     12 lg Shrimp (U-12)
      1 lb Ramps; about 20
     10    Habaneros
      5 cl Garlic
  2 1/2 c  Cider vinegar
    3/4 c  Water
      1 tb Salt
      3 tb Sugar
    1/2 c  Onion; julienned
      1    Serrano chile; sliced
      1 tb Garlic puree
      3 oz Silver tequila
      2 c  Cherry tomatoes; peeled
      3 oz Lime juice
      2 tb Butter
    1/4 c  Cilantro; in chiffonade
           Salt & pepper

  Clean ramps thoroughly to remove any dirt.

  Separate the white part of the ramp from the green.

  Reserve greens for later.

  Add vinegar, water, garlic, salt, and sugar to a pot.

  Simmer until all of the salt and sugar have dissolved.

  Remove the stem from the haba?eros.

  Put the haba?eros in a heat resistant container and pour the
  vinegar mixture over the top.

  Allow the mixture to cool to room temperature then remove the
  chiles, add the ramp whites, and return to the stove.

  Bring the vinegar back to a boil.

  Simmer for 1 minute then remove from the heat to cool.

  Pour the vinegar and ramps back over the haba?ero and let sit for
  at least 4 hours. Overnight is ideal.

  Once pickled, remove the ramp bottoms and haba?eros and dice
  finely.

  Finishing:

  Chiffonade the ramp greens.

  Season the shrimp with salt & pepper.

  Add 2 tb oil to a large saut, pan and heat on medium high until
  the oil begins to simmer.

  Add the sliced onion and serrano chilies to the pan.

  Sweat until the onions start to become translucent. Ideally, you do
  not want color.

  Add the shrimp to the pan.

  Once shrimp start getting a little color on one side, flip them and
  add garlic puree.

  Cook for 1 minute then add the tequila.

  Once flame has gone away, toss in the ramp tops to wilt, and then
  the cherry tomatoes.

  Finish with butter, lime juice, and then cilantro.

  Season with salt & pepper.

  Check if more lime or tequila are needed.

  Ready to plate.

  Recipe FROM: http://www.hallmarkchannel.com

  Uncle Dirty Dave's Archives

MMMMM

    Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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