Recipes; Mexican, Seafood & Drinks
Mexican Food
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Ingredients:
Instructions:
Details:
Serves: Prep Time: 20 minutes Ready in: c
M
Ingredients:
Instructions:
Details:
Serves: Prep Time: 20 minutes Ready in: c
Ceviche
Ingredients:
4 pounds shrimp
1 pound of scallops
1 large lemon, juiced
6 large limes, juiced
1 white onion, chopped
1 cucumber, peeled and chopped
1 large tomato, coarsely chopped
1 jalapeno pepper, chopped
1 serrano pepper, chopped
1 bunch of cilantro
1 tablespoon olice oil
1 tablespoon kosher salt
ground black pepper to taste
Instructions:
In a medium bowl, gently toss the shrimp & scallops with the lemon & lime juices. Cover overnite in the refrigerator until shrimp and scallops are opaque. Mix in the remianing ingredients and gently toss. chill in refrigerator for 1 hour.
Details:
Serves: 12 Prep Time: 20 minutes Ready in: c
Shrimp Kabobs
Ingredients:
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
2 cloves garlic, crushed
2 tablespoons minced gingerroot
1 teaspoon onion powder
1 pound shrimp
1 pound scallops
1 (16-ounce) can pineapple chunks
2 zucchini, sliced
1 package bamboo skewers
Instructions:
1. In a medium bowl, combine oil, lemon juice, soy sauce, garlic, gingerroot, and onion powder; mix well. Add cleaned shrimp and scallops. Cover and refrigerate for 3 hours. Alternately place the shrimp, scallops, pineapple chunks, and sliced zucchini on bamboo skewers that have soaked for 1 hour in water.
2. Preheat grill.
3. Grill 3 to 6 minutes per side or until the shrimp are pink, basting frequently with the marinade.
Details:
Serves: 8 Prep Time: 20 minutes Ready in: chill over night
M
Ingredients:
Instructions:
Details:
Serves: Prep Time: 20 minutes Ready in: c
M
Ingredients:
Instructions:
Details:
Serves: Prep Time: 20 minutes Ready in: c
M
Ingredients:
Instructions:
Details:
Serves: Prep Time: 20 minutes Ready in: c
M
Ingredients:
Instructions:
Details:
Serves: Prep Time: 20 minutes Ready in: c.
Seafood Recipes
Shrimp Kabobs
Ingredients:
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
2 cloves garlic, crushed
2 tablespoons minced gingerroot
1 teaspoon onion powder
1 pound shrimp
1 pound scallops
1 (16-ounce) can pineapple chunks
2 zucchini, sliced
1 package bamboo skewers
Instructions:
1. In a medium bowl, combine oil, lemon juice, soy sauce, garlic, gingerroot, and onion powder; mix well. Add cleaned shrimp and scallops. Cover and refrigerate for 3 hours. Alternately place the shrimp, scallops, pineapple chunks, and sliced zucchini on bamboo skewers that have soaked for 1 hour in water.
2. Preheat grill.
3. Grill 3 to 6 minutes per side or until the shrimp are pink, basting frequently with the marinade.
Details:
Serves: 8 Prep Time: 20 minutes Ready in: chill over night
Snapper Veracruz
Ingredients:
1/4 cup olive oil
1 small green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1/4 teaspoon ground white pepper
1 teaspoon ground cinnamon
1 lime, juiced
1/2 cup pimento-stuffed green olives, sliced
1/4 cup canned diced green chiles, drained
3 large tomatoes, seeded and coarssely chopped2 zucchini, sliced
4 (8 oz.) fillets, red snapper
1 tablespoon capers, rinsed and drained
Instructions:
1. heat oil in a large skillet over medium-high heat. Add green pepper, onion & garlic and cook until pepper is soft(about 5 minutes). Mix in white pepper, cinnamon, lime juice, olives & chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes and cook until thickened (about 10 minutes).
2. Preheat the oven to 350 degrees. Place the sanpper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets and bake for 10-15 minutes in the oven, or until the fish flakes easily with a fork. Stir in the capers just before serving.
Details:
Serves: 8 Prep Time: 20 minutes Ready in: chill over night
Fish Tacos
Ingredients:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup of beer
1/2 cup of plain yogart
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon capers, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dill weed
1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2-3 oz portions
1 dozen corn tortilla
1/2 medium head cabbage, finely shredded
Instructions:
To make the beer batter: in a large bowl, combine flour, cornstarch, baking powder and salt. Blend egg & beer, then quickly stir
into the flour mixture(don't worry about a few lumps).
To make the white sauce: in a medium bowl, mix together yogart & mayonnaise. Gradually stir
in fresh lime juice until consistency is still runny. Season with jalapenp, capers, oregano, cumin, dill & cayenne.
Heat oil in deep-fryer to 375 degrees. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp & golden brown. Drain
on paper towels. Lightly fry the tortillas; not too crisp. To serve, place fried fish in a tortilla, & top with shredded cabbage, & white sauce.
Details:
Serves: Prep Time: 20 minutes Ready in: c
M
Ingredients:
Instructions:
Details:
Serves: Prep Time: 20 minutes Ready in: c
M
Ingredients:
Instructions:
Details:
Serves: Prep Time: 20 minutes Ready in: c
M
Ingredients:
Instructions:
Details:
Serves: Prep Time: 20 minutes Ready in: c
M
Ingredients:
Instructions:
Details:
Serves: Prep Time: 20 minutes Ready in: c
M
Ingredients:
Instructions:
Details:
Serves: Prep Time: 20 minutes Ready in: c
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