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Capt. Dick’s Recipes

By Staff | Feb 3, 2009

Easy Rider Charters

Bokeelia 283-3247

www.easyridercharters.com

Biloxi spiced shrimp with pickapeppa cream and mojito salsa

Ingredients:

– 1/2 c. worcestershire sauce

– 2 tbs. olive oil

– 12 jumbo shrimp, peeled and deveined

– Spice mixture (recipe below)

– 1/4 c. peanut oil

– 4 c. mesclun greens

– 1/4 c. balsamic vinegar

– Mango mojito salsa (recipe below)

– Pickapeppa cream (recipe below)

How to:

In a small bowl, combine the worcestershire sauce and olive oil. Add the shrimp and toss gently to coat. Cover and chill for 30 minutes.

remove the shrimp from the marinade and place between double layers of paper towels to blot off excess marinade.

Lightly coat the shrimp with the spice mixture and set aside.

In a large non-stick skillet, heat the peanut oil over medium heat.

Cook the shrimp in batches for about two minutes on each side. Set aside and keep them warm.

To serve, toss mesclun with the balsamic vinegar. Divide evenly between four plates.

Top the dishes with the mango mojito salsa and shrimp. Drizzle with Pickapeppa cream.

Serve immediately.

Serves 4

Spice mixture

– 1/4 c. chili powdern 1/4 c. sugar

– 2 tbs. saltn 1 tsp. ground cumin

– 1-1/2 tsp. Spanish paprikan 1 tsp. curry powder

– 1 tsp. cocoa powdern 1/8 tsp. ground cinnamon

Combine all ingredients in a small bowl and mix well.

Mango mojito salsa

– 2 c. peeled, pitted and diced mangon 1/4 c. finely chopped red bell pepper

– 1/4 c. finely chopped red onionn 2 tbs. olive oil

– 1-1/2 tbs. minced fresh mintn 1 tbs. fresh lime juice

– 1 tbs. seasoned rice vinegarn 2 tsp. dark rum

– 1-1/2 tsp. minced fresh cilantro

– 1 tsp. peeled and finely chopped fresh ginger

– 1/2 tsp. minced fresh garlic

– 1/2 tsp. seeded and minced serrano chili pepper

– 1/2 tsp. honey

In a small bowl, combine all the ingredients. All the salsa to stand for at least 30 minutes. Stir gently before serving.

Pickapeppa cream

– 1 (7 oz) can chipotle peppers in adobo sauce

– 2 c. sour cream

– 1/2 tsp. grated lime zest

– 2 tbs. fresh lime juice

– 2 tsp. Pickapeppa sauce

– 1 tsp. salt

Place the chipotle peppers and sauce in a blender and puree.

Spoon one teaspoon of the pepper puree into a mixing bowl. Reserve the remaining puree for another use.

Stir in the sour cream, lime zest, lime juice, Pickapeppa sauce and salt.

Cover and chill.

Capt. Dick’s Seafood and More Recipes is available for $7.95 plus $1.85 for postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, Fl 33922. Make checks payable to Dick May.

Capt. Dick’s Recipes

By Staff | Feb 3, 2009

Easy Rider Charters

Bokeelia 283-3247

www.easyridercharters.com

Biloxi spiced shrimp with pickapeppa cream and mojito salsa

Ingredients:

– 1/2 c. worcestershire sauce

– 2 tbs. olive oil

– 12 jumbo shrimp, peeled and deveined

– Spice mixture (recipe below)

– 1/4 c. peanut oil

– 4 c. mesclun greens

– 1/4 c. balsamic vinegar

– Mango mojito salsa (recipe below)

– Pickapeppa cream (recipe below)

How to:

In a small bowl, combine the worcestershire sauce and olive oil. Add the shrimp and toss gently to coat. Cover and chill for 30 minutes.

remove the shrimp from the marinade and place between double layers of paper towels to blot off excess marinade.

Lightly coat the shrimp with the spice mixture and set aside.

In a large non-stick skillet, heat the peanut oil over medium heat.

Cook the shrimp in batches for about two minutes on each side. Set aside and keep them warm.

To serve, toss mesclun with the balsamic vinegar. Divide evenly between four plates.

Top the dishes with the mango mojito salsa and shrimp. Drizzle with Pickapeppa cream.

Serve immediately.

Serves 4

Spice mixture

– 1/4 c. chili powdern 1/4 c. sugar

– 2 tbs. saltn 1 tsp. ground cumin

– 1-1/2 tsp. Spanish paprikan 1 tsp. curry powder

– 1 tsp. cocoa powdern 1/8 tsp. ground cinnamon

Combine all ingredients in a small bowl and mix well.

Mango mojito salsa

– 2 c. peeled, pitted and diced mangon 1/4 c. finely chopped red bell pepper

– 1/4 c. finely chopped red onionn 2 tbs. olive oil

– 1-1/2 tbs. minced fresh mintn 1 tbs. fresh lime juice

– 1 tbs. seasoned rice vinegarn 2 tsp. dark rum

– 1-1/2 tsp. minced fresh cilantro

– 1 tsp. peeled and finely chopped fresh ginger

– 1/2 tsp. minced fresh garlic

– 1/2 tsp. seeded and minced serrano chili pepper

– 1/2 tsp. honey

In a small bowl, combine all the ingredients. All the salsa to stand for at least 30 minutes. Stir gently before serving.

Pickapeppa cream

– 1 (7 oz) can chipotle peppers in adobo sauce

– 2 c. sour cream

– 1/2 tsp. grated lime zest

– 2 tbs. fresh lime juice

– 2 tsp. Pickapeppa sauce

– 1 tsp. salt

Place the chipotle peppers and sauce in a blender and puree.

Spoon one teaspoon of the pepper puree into a mixing bowl. Reserve the remaining puree for another use.

Stir in the sour cream, lime zest, lime juice, Pickapeppa sauce and salt.

Cover and chill.

Capt. Dick’s Seafood and More Recipes is available for $7.95 plus $1.85 for postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, Fl 33922. Make checks payable to Dick May.