Add potatoes first, boil for 12 minutes.
Add corn and boil for 9 minutes.
Add sausage and boil for 9 minutes.
Add shrimp and boil for an additional 3-5 minutes.
Remove and serve.
ONION STRAW BLOSSOM
Oil for frying
1/2 cup sour cream
1/4 cup chunky salsa
2 large (12 oz. each) white or Vidalia onions
3/4 cup all-purpose flour
2 tbsp. Mexican chili powder
1 tbsp. garlic salt
1 tsp. black pepper
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp salt
1 (12 oz.) non-alcoholic beverage
Preheat oil to 375ºF (191°C) in electric fryer. For sauce, combine sour cream and salsa in a small
bowl. Refrigerate until serving. To make onion flower, peel onions and cut 3/4 inch off the top of each
onion. Trim, but do not cut off root end. Cut each onion into quarters from the top to 1/2 inch from root
end. Then cut each quarter section into 4 thin wedges, cutting to within 1/2 inch from root end. Using
a sharp knife, remove some of the center petals, careful not to cut through the bottom. Discard center
petals. Carefully spread the remaining petals apart. Place the 3/4 cup flour, chili powder, garlic salt,
and pepper in a large heavy-duty plastic bag; add onion, shaking to coat. Shake off excess flour
mixture. Repeat with remaining onion. Whisk the 1 cup flour, cornstarch, salt, and beverage in a
medium bowl until smooth. Dip onions in beverage mixture, moving so onions are thoroughly coated.
Drain to remove excess coating. Using a long-handled slotted spoon or wire basket, lower one onion,
root-end side down, into hot oil. Fry about 3 to 4 minutes or until golden brown and onion is tender.
Drain on wire rack. Spoon sauce into center of onion; serve immediately.
CITRUS SEAFOOD COCKTAIL
12 oz bay scallops (fresh or thawed)
12 oz fresh or frozen large shrimp with shells
1 tsp finely shredded ruby red grapefruit peel
1/3-cup ruby red grapefruit juice
¼ cup salad oil
2 tbsp thinly sliced green onion
2 tbsp finely chopped red or yellow sweet pepper
1 tbsp white balsamic vinegar or white wine vinegar
1 tbsp honey
1 ½ tsp anise seeds, crushed
½ tsp ground cinnamon
½ of a fresh pineapple, peeled, cored, and coarsely chopped
2 ruby red grapefruit, peeled and sectioned
2 oranges peeled and sectioned
Preheat fryer to 250°F (121°C) for boiling. Peel and devein
shrimp, leaving tails intact. Cook scallops for 1-3 minutes or
until they turn opaque. Cook shrimp for 1-3 minutes or until they turn pink. Do not combine yet. Drain,
and rinse under cold water. Drain well. Place shrimp and scallops in a plastic bag set into a deep bowl.
For marinade, combine grapefruit peel, grapefruit juice, salad oil, green onion, sweet pepper, vinegar,
honey, anise seeds, cinnamon, and ½ tsp salt. Pour over seafood and seal bag. Refrigerate for 2-24
hours, turning bag occasionally. To serve, drain seafood mixture, discarding marinade. Gently combine
seafood, pineapple, grapefruit sections, and orange sections. Serve in cocktail cups or glasses.
FRIED CATFISH
To Next Page
Loading...
