Tommy Bahama Recipe
12 oz. jumbo shrimp (16/20 size), peeled, deveined, tail off
4 jumbo shrimp (16/20), peeled, deveined, tail on
1/2 teaspoon celery salt
8 oz. Veggie Blend (see recipe below)
10 oz. Juice Blend (see recipe below)
4 oz. avocado, diced 1/4"
4 tablespoons Tabasco Green Jalapeno Sauce
4 tablespoons fresh lime juice
2 oz. crab meat
4 cilantro sprigs
12 oz. white corn chips
Place shrimp in mixing bowl and toss with the celery salt. Keep the 4 tail-on shrimp separate from the rest of the tail-off shrimp.Steam in a large pot with a strainer for 2-3 minutes until cooked through. Place shrimp immediately in refrigerator to chill, keeping the tail-on and tail-off shrimp separate. Do not run under water.
When completely cooled, dice the tail-off shrimp into 1/2" pieces. Do not dice the tail-on shrimp. Set all shrimp aside.
10 oz. English seedless cucumbers, diced
2 oz. yellow onion, diced
4 oz. tomatoes, diced
2 tablespoons cilantro, chopped
Mix all ingredients in a bowl and set aside.
14 oz. Clamato juice
1 teaspoon fresh lime juice
5 1/2 oz. ketchup
Tabasco to taste
20 oz. water
1 1/2 teaspoons shrimp base
1/4 teaspoon Tabasco Green Jalapeno Sauce
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Use 1 cup of hot water and mix the shrimp base until dissolved. Let this cool for a while. Once cool, add the rest of the cold water to the mixture. Measure out and add the rest of the ingredients to the juice blend.
Serving Instructions: In a small bowl, mix the diced cooked shrimp with the veggie blend and juice. Add the lime juice and Tabasco. Mix together. Place into serving dish. Top with fresh, diced avocado and top with crab meat. Garnish with a cilantro sprig and the 4 tail-on shrimp.
Labels: Tommy Bahama