Sqwertz wrote:
> On Thu, 14 Jun 2012 22:21:10 -0400, Jean B. wrote:
>
>> Anyway, back to Clamato, I'll try to remember to try some. Heck,
>> if I don't like drinking it, I can kluge together some of that
>> Manhattan-style clam chowder, although those of us in Boston tend
>> to cast aspersions on that style.
>
> I also make a spicy shrimp "cocktail" out of it. I make a quart of
> this every couple months:
>
> ****
>
> One of my favorite preps, a Sqwertz Original. This started out as a
> simple shrimp ceviche, then morphed into a Mexican shrimp cocktail,
> and is a full blown "chunky shrimp gazpacho".
>
> The shrimp may be cooked or left raw. I like the texture of the raw,
> acid-cooked shrimp, but I prefer the taste of cooked shrimp. So you
> decide: raw or cooked shrimp. When 25/30-count raw shrimp are split
> in half lengthwise, they will cook in this mixture in 6-8 hours.
>
> This is acidic, flavorful, colorful, crisp and refreshing as a drink
> and an appetizer. And one of the rare recipes I have written down
> (just now).
>
> 1 can of Herdez Salsa Casera (preferred) or about half a can of Rotel
> and all it's juice.
> Half of a cucumber, peeled, seeded and chunked to 1/4"
> 1/3 - 1/2 Half pound of medium shrimp, deveined, peeled, sliced in
> half lengthwise (and optionally cooked)
> Juice of 3 key limes or one large lime. Or 1TB rice vinegar.
> 1 each jalapeno and serrano, DEVEINED and SEEDED and sliced thinly.
> 2 Tablespoon finely chopped red onion (or white, or yellow)
> 1 clove garlic, pressed
> 16-20oz of Clamato (or V8 I suppose - but I don't like V8)
> Pinch of crumbled dried thyme
> Pinch of ground celery seed
> 2-3 teaspoon of sugar (to taste, but use at least this much)
>
> Mix everything together and let sit in the fridge overnight. I serve
> in chilled Belgian ale chalices with a spoon for sipping and spooning.
>
> If it's too tart you can add a _very light dusting_ of baking soda to
> neutralize the acids and just use less vinegar next time.
>
> Lousy pictu
> http://www.flickr.com/photos/7275891...n/photostream/
>
> -sw

Not bad. There's one thing I can do with it if I don't like
imbibing it.

--
Jean B.