Tuesday, June 28, 2016

LaRue offers 'Whole Enchilada' and much more

Food writer and recipe developer Angelina LaRue tackles southwestern cuisine in a variety of delicious ways in “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” published by Pelican Publishing of New Orleans. It’s a consummate book with lovely photography by Deborah Whitlaw Llewellyn, full of recipes from snacks and appetizers to spicy breakfasts and Southwestern drinks. There’s also helpful lingo for the Spanish impaired and staples to have in the pantry.
In honor of National Ceviche Day, we offer LaRue's shrimp ceviche shooters that will impress your guests with their colorful presentation in a shot glass — and they’re so easy to make. 

Shrimp Ceviche Shooters
From “The Whole Enchilada”
1/2 pound shrimp, peeled and deveined
1-2 fresh limes
1/4 teaspoon salt
1/2 red bell pepper, stemmed, seeded, and diced
1/2 yellow bell pepper, stemmed, seeded and diced
3 tablespoons fresh cilantro leaves
Directions: Rinse the shrimp in cold water and pat dry. Cut them into 1/2- to 3/4-inch pieces and place in a shallow bowl. Squeeze enough lime juice over the shrimp to completely cover, and let them rest for at least 20 minutes. The “cooking” process (the acid in the lime juice reacts with the protein of the shrimp) is complete once the shrimp turns pink and opaque. I prefer to let the lime juice “cook” the shrimp for 35 or 40 minutes, but after 20 minutes, test every 5 to 10 minutes to make sure the texture does not become tough.
            Once the shrimp is ready, stir together with the salt, diced bell peppers, and fresh cilantro. Spoon the ceviche into shot glasses (or tasting spoons). Top with an additional squeeze of lime juice and more cilantro leaves, as desired.