Loaded Avocado Shrimp Salsa Recipe - Homemade Shrimp Salad
This Avocado Shrimp Salsa recipe is a cross between a pico de gallo, guacamole and ceviche. The plump flavorful bites of shrimp, an avocado that adds the perfect amount of creaminess, crunchy cucumber, fresh tomatoes of course and fresh lime juice.
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Shrimp Avocado Salsa Ingredients:
►1 lb shrimp (we used 21-25 count), peeled and deveined
►Salt and black pepper to taste
►1 Tbsp olive oil
►Juice of 3 medium limes
►2 medium/large avocados, peeled, pitted and diced
►1/2 English cucumber, diced
►3 medium (or 4 Roma) tomatoes, diced
►1 small onion, finely diced
►1/2 bunch Cilantro, chopped
►Tortilla chips and hot sauce to serve
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Shrimp in Crazy Water Recipe - Laura Vitale - Laura in the Kitchen Episode 507
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Jalapeño Poppers!
Learn how to make these awesome jalapeno poppers stuffed with cream and shredded cheese and BACON!! Double breaded and deep fried, these are sure to be a hit for your family or next get together! Perfect appetizer for parties, the Super Bowl, football games or just as a snack for the kids.
What you'll need:
8 jalapeno peppers
8 oz cream cheese, softened
1/4 cup shredded co-jack cheese
4-5 slices bacon
2 eggs
1/4 cup milk
1/2 cup all-purpose flour
2 cups dry breadcrumbs
oil for frying
Start by frying the bacon. When nice and crispy, drain on paper towels and let cool.
To prep the peppers, cut in half lengthwise and scoop out the seeds and veins using a spoon. Use gloves for this is you have open sores or sensitive skin on your hands. Set aside.
In a medium bowl, combine the cream and shredded cheese. Add in crumbled bacon and stir to mix well. Put about 1 tablespoon of filling in each pepper half. Press down firmly into the pepper so there are no air pockets. Mound the filling up slightly. Continue with the rest of the pepper halves.
In a small bowl add the flour. In another bowl add the breadcrumbs. In a third bowl, combine the eggs and milk. Start the breading process by dipping the poppers into the egg, then the flour. Shake off excess flour and put back into the egg mixture. Let excess drip off and then dredge in the breadcrumbs. Set onto a plate and continue with the rest of the peppers. Let dry for about 10 minutes and then bread again by dipping into the egg again and back into the breadcrumbs. Again, let dry for 10 minutes before frying.
Heat oil in a heavy bottomed pan and heat over medium-high heat until oil reaches 350*F. When the oil is ready, slowly and carefully put a couple poppers into the oil and fry for 2-3 minutes or until golden brown. Remove to a paper towel lined plate to drain of excess oil. Serve with ranch dressing or your favorite dipping sauce. Makes 16 poppers. Enjoy!!
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Nigella's Easy Crowd Pleasing Recipes | Nigella Bites | Tonic
Sharing quality time and good food with friends is more important than worrying about the meal's presentation, and Nigella Lawson knows it. She shares her tips to enjoy the perfect evening and keep the stress away.
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How To Make Tempura (Prawns, Pineapples, Hot Dogs...) with Erwan Heussaff and Chef Martin
The tempura cooking technique seems to work with everything, so how will it do with Siomai, Pineapples and Hot Dogs?
Basic Tempura batter:
1 cup cake flour
1/4 tsp Baking soda
1 cup ice cold water
1 pc egg
Potato Starch to dredge
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$13 Shrimp Vs. $27 Shrimp
Steven, Andrew, and Adam travel to New Orleans to try three different shrimp dishes at three different price points!
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