Spicy Shrimp Cocktail

The earliest mention of seafood cocktails in America is from the late 19th century. Especially popular during prohibition to replace the spirits that were missing during that the darkest hour of our American history! Earliest concoctions would typically include oysters and it was down south in the bayou that shrimp were more plentiful that we see the inclusion of the briny sea creatures included in the mix. The recipe below is my take on a classic. I tend to like things spicy so if you prefer less so cut down on the hot sauce and chili paste.

1 pound 31 to 40 count shrimp poached for three minutes chicken broth with shells on (I think the smaller shrimp work best for this recipe as they tend to be sweeter than the larger shrimp). Let cool in broth and remove shrimp from broth and remove shells. Even though the shrimp are small for this application chop shrimp in half or thirds. Also the broth you now have is very flavorful. Freeze for future application such as sopa de Lima!

1/4 cup ketchup

1/5 cup Heinz Chili Sauce

1 tablespoon prepared horseradish

1/2 red onion (small dice)

1 rib celery (small dice)

teaspoon chili paste (sambal olek is my favorite)

Hot sauce to taste

salt and pepper to taste

juice of half a lime

Cilantro (chopped)

Mix all ingredients add shrimp leaving some cilantro aside for garnishing. Let flavors marry in fridge for 30 minutes to one hour. Serve in small glasses with spoon top with cilantro leaves.

White bean and prawn omelet Spanish style

This is a riff on a Jose Andreas recipe.

For the beans:

1 pound small white navy beans
2 sprigs Rosemary
3 Bay Leaves
Water to cover by 2 inches
2 tablespoons Olive oil

Soak beans 8 hours or overnight. Drain and rinse beans. Place in heavy dutch oven or stock pot. Add cold fresh water to cover beans by two inches. Add bay leaves, rosemary and olive oil bring to a simmer. Simmer for 60 to 90 minutes partially covered until beans are tender. Shut off heat and keep covered until needed (store in fridge up to 1 week).

For omelet (makes 2 individual servings):

4 to 5 eggs beaten with a little water

4 ounces oyster mushrooms (stems removed hand torn)

2 roasted piquillo peppers (from a jar) sliced

1/2 white onion fine dice

1/2 pound of 41 /50 count shrimp (smallish)*

Cilantro (a few leaves hand picked)

1 teaspoon sweet paprika

1/2 teaspoon sweet smoked paprika

Sal and Pepper

Olive oil

Heat two 6 inch non stick pans over medium low heat. Add a small amount of oil each pan to cover bottom of pan approx. 1 tablespoon each pan. Let oil heat for 1 minute and then add diced onion. Sweat onion for 2 to 3 minutes and add torn oyster mushrooms. Cook for 1 minute and add prawns spread evenly throughout pan in one layer. Allow prawn to cook 2 minutes and turn prawns and mushrooms. Cook another 2 minutes. Add both paprika's split evenly among the two pans. Add 1 cup of bean drained of their liquid and cook for one minute. Flattend out all ingredients so that they fill the pan in one layer. Add 1/2 of beaten eggs to each pan. Add salt and pepper and slice piquillo chili's scattered on top of the eggs. Do not stir let the eggs set. You may have to twirl the pan to get the eggs in every crevice. Cover pan for 2 minutes and slide omelet onto warmed plate. Top with cilantro leaves. Serve with crusty bread and a nice tomato, onion avocado salad.