Wednesday, March 16, 2016
Mexican Shrimp Cocktail and Clifford Brown and Max Roach
Serious Eats recipe but then I started looking at other recipes for comparison's sake and was inspired to do some mixing and matching. Instead of just using the tomato puree and ketchup, I incorporated some Clamato. I've always thought Clamato sounded repulsive but I was willing to give it a go since adding some more seafood flavor couldn't hurt. I also added cucumber which was such a nice fresh taste that I couldn't imagine it without. I totally failed in my grocery shopping and somehow didn't have an onion so Matt kindly ran to the store to grab one while I prepped the remaining stuff. I made the shrimp by doing the ol' dry brine again and attempted to poach the shrimp. The instructions in the Serious Eats recipe involved checking the internal temp of the shrimp and that just seemed fussy to me so followed some other instructions to boil 'em until they are pink and look appropriately curled up which seemed to work fine.
Real Simple piece, Back to Nature makes the best saltine but I'll be the judge of that...eventually, I have a lot of Zestas to eat. A+