Ingredients
2 pounds Shrimp (41/50) Peeled and Deveined
1/2 cup Lime Juice
1/2 cup Lemon Juice
1 Cucumber (seeded and diced)
1 Ripe Avocado (diced)
3 Plum Tomatoes (diced)
1/2 Small Red Onion (finely diced)
2 Jalapeños (seeded and minced)
1/2 cup loosely packed
Cilantro
(chopped)
1 1/2 tsp. Celery Salt
2 tbsp.
Extra Virgin Olive Oil
1/2 cup
Reduced Sugar Ketchup
1 tbsp.
Worcestershire Sauce
1/2 tsp.
Cholula Hot Sauce
(I prefer the Chili Lime one for this recipe) *optional
Bring to a boil 4 quarts of water.
Prepare an ice bath.
Meanwhile cut up your shrimp in bite size pieces (about 3 or 4). Once water is boiling, turn the heat off and add shrimp to water for 30 seconds stirring continuously. Remove from heat and add shrimp to ice bath using a
wire skimmer. (This will keep the shrimp from cooking completely.) I have done this step because the shrimp I purchased were previously frozen, by all means if you are able to get FRESH shrimp, exclude this step.
**(If using
FRESH shrimp
, you will need to use more of the citrus juices. To "cook" the shrimp use 1/2 cup each of lemon and lime juice in a glass or
stainless steel bowl
and place in the refrigerator covered for at least 6 hours or overnight, stirring occassionally. When the shrimp are no longer translucent and are firm to the touch, drain all the citrus juice and add a 1/4 cup each of the fresh citrus juices and continue the recipe as follows.)
In a
glass dish big enough to accommodate all the ingredients, add the shrimp, lemon and lime juices, celery salt and jalapenos, stir. Then add the rest of the ingredients and gently stir. Cover with plastic wrap and place in the refrigerator for AT LEAST 1 hour, so that all the flavors can marry. After an hour try it and see if it is spicy enough for you, if not you can then add the 1/2 tsp. of hot sauce or to taste. I prefer the
Cholula
brand over Tabasco, because it has a nice sweetness to it and it is not overly hot.
Serve in
Martini glasses for an elegant look.
Enjoy with
low carb tortilla chips
or baked
low carb tortillas
!
*This ceviche will keep for 2 days at most, after that the shrimp will "overcook" and become rubbery.
to 375°
with nonstick spray. Once the stroganoff mixture has cooled add it to the eggs, along with the provolone cheese. Stir everything together and ladle into the muffin pan. Bake for 15 to 20 minutes, until completely set.
(cleaned, coarsely chopped)
bowl and pulse 3 to 4 times to chop. Heat a saute pan with nonstick spray. Add coleslaw mixture, garlic, ginger and 1/2 of the soy sauce. Cook for 5 minutes on medium heat or until cabbage has wilted. Turn off the heat and let it cool. Meanwhile prepare the dipping sauce by combining all the ingredients with a few drops of sesame oil.
and place 1 wonton wrapper in each well. Add a heaping teaspoon to the center of each wonton. Lift the opposite ends of the wrapper so they meet in the center. Seal them with the beaten egg yolk. Brush a little water over each dumpling and cover tightly with aluminum foil that has been sprayed. Bake in the toaster oven for 20 minutes.
seasoning
(crushed fine)
stem side up, spray with olive oil, add salt and pepper and flip them over. Spray the tops, salt and pepper them and cook them in the oven for 15 minutes.
finely chop the crab meat and add to a large mixing bowl
. Now add your shrimp to the processor and pulse until shrimp almost form a paste. Add shrimp to mixing bowl. Rinse and dry your processor bowl and add garlic, onion and celery. Pulse until finely minced. Add to mixing bowl along with the remaining ingredients and pepper to taste. (Do NOT add salt to this mixture unless you are adding unsalted crackers and even then I would make one to test.) Combine well, cover and refrigerate for at least 30 minutes.
of the shrimp mixture to each mushroom, place back on baking sheet
and spray the top with olive oil and place in oven for 45 minutes.
with Olive oil spray. Cut out circles from the tortillas using a 4 inch cookie cutter
. Push the tortillas into each cup. Add the cooled spinach mixture to the eggs. Add the cheeses and season with salt and pepper. Fill each cup to the top and bake for 25 to 30 minutes.
