2040. Mexican Style Shrimp Feast

This is a veritable shrimp feast, Mexican style. The elements may be many, but it is so simple to make. Each member of the party can be assigned a dish, and everything will come together in no time. The spotlight is on the shrimp, which is simply seasoned with chipotle spice mix and seared over high heat in some butter. The shrimp is made last after everything else is ready. The corn and edamame are charred under the broiler for extra flavor, before ding tossed in butter and seasoning. Guacamole and pico de gallo are made in advance as they don't need heating. Finally the coriander rice is simply plain rice with a load of freshly chopped coriander (or cilantro) stirred in after it is cooked. Do not forget the fresh lime to serve. My chipotle spice mix already has salt, so don't forget to add salt if yours does not. It is also more authentically Mexican to serve some sour cream on the side.

Ingredients:

For the guacamole:

5 ripe avocados

1/2 white onion, fine chop

1/4 cup fresh coriander, fine chop

1/4 cup lime juice

1/4 cup olive oil

salt and pepper

For the pico de gallo:

4 tomatoes, fine chop

1/2 white onion, fine chop

1/2 cup fresh coriander, fine chop

1/4 cup olive oil

salt

For the corn edamame:

500g frozen corn kernels

500g frozen edamame beans

50g butter

salt, pepper

1.5 tsp powder garlic

For the coriander rice:

2 cups rice, rinsed and drained

olive oil

salt, pepper

1 cup fresh coriander, finely chopped

For the shrimp:

1300g peeled clean raw shrimp

2 Tbsp chipotle spice mix

olive oil

50g butter

Method:

Make the guacamole: using a fork to keep the mixture chunky, mash the ripe avocados then stir in the finely chopped onion, finely chopped coriander, lime juice, olive oil, and season with salt and pepper. Set aside in a serving bowl.

Make the pico de gallo: combine in a serving bowl the chopped tomato, chopped onion, and coriander. Do not add and stir in the olive oil and salt until just before serving. Set aside.

Make the corn edamame: combine the frozen corn and edamame in a bow, and pour over them boiling water to defrost. Strain from the water then spread in a thin layer over a large oven proof sheet. Broil the vegetables under the oven broiler until charred to liking. Transfer the vegetables to a sauce pan and add the butter and seasoning. Keep warm until ready to serve.

Make the coriander rice: In a pot, saute the rinsed and drained rice in some olive oil before adding salt and just enough boiling water to cover. Bring to a boil, cover, and reduce heat to minimum and allow to steam for 20 minutes. Rice should now be fully cooked, and fully absorbed the water and is fluffy and tender. Stir in the freshly chopped coriander just beofre serving.

Make the shrimp: Season the shrimp in the spice mix and an extra tablespoon or two of olive oil; toss to coat. Melt the butter in a large pan, and cook the shrimp over high heat in batched until seared on both sides and cooked through. This quantity of shrimp will take 10 to 15 minutes to cook, so you can time with the rice.

Serve all the elements separately, to make it an interactive event where each person serves themselves. Don't forget the fresh lime to serve.

صحة و عافية