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Seafood Tomato Shooters
1 medium yellow onion, sliced
2 stalks celery, chopped
1 bay leaf, 1/2 teaspoon whole peppercorns and 3 sprigs parsley, tied in a cheesecloth bag
1 lemon, sliced
2 cups water
1 cup white wine
2 teaspoons salt
2 pounds raw seafood, shrimp, octopus, squid, crab, lobster, clams or any combination
1 1/2 pounds red tomatoes, peeled, seeded and pureed, about 3 cups
1/2 cup diced avocado
1/2 cup diced tomato
1/2 cup diced red onion
1/2 cup diced cucumber
1/2 cup freshly squeezed lime juice
2 serrano chile peppers, thinly sliced
1/4 cup extra-virgin olive oil
1/2 bunch cilantro, chopped
2 cups premium tequila, optional
Combine the yellow onion, celery, cheesecloth bundle, lemon, water, wine and salt in a saucepan. Bring to a boil. Clean, shell or devein seafood as needed. Add seafood and cook just until done; don't overcook pieces. Remove from the broth and let cool. Dice the seafood and refrigerate until ready to serve.
Add the pureed tomatoes to the broth and simmer 30 minutes or until reduced by half. Strain the broth, pressing down on the solids to extract all the liquid. Discard the solids. You should end up with about 2 cups of broth. Cool completely.
Pour the tomato broth into a glass pitcher. Stir in the reserved seafood, avocado, tomato, red onion, cucumber, lime juice, serrano chiles, olive oil and cilantro. Refrigerate, covered with plastic wrap, until well chilled.
Serve in shot glasses. You may stir the optional tequila into the pitcher or float a little tequila on top of each shot glass.
Yields 25 to 30 shooters.
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Seafood Tomato Shooters
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Category: Recipes
Prep Time: Cook Time: Total Time:
Seafood Tomato Shooters
1 medium yellow onion, sliced
2 stalks celery, chopped
1 bay leaf, 1/2 teaspoon whole peppercorns and 3 sprigs parsley, tied in a cheesecloth bag
1 lemon, sliced
2 cups water
1 cup white wine
2 teaspoons salt
2 pounds raw seafood, shrimp, octopus, squid, crab, lobster, clams or any combination
1 1/2 pounds red tomatoes, peeled, seeded and pureed, about 3 cups
1/2 cup diced avocado
1/2 cup diced tomato
1/2 cup diced red onion
1/2 cup diced cucumber
1/2 cup freshly squeezed lime juice
2 serrano chile peppers, thinly sliced
1/4 cup extra-virgin olive oil
1/2 bunch cilantro, chopped
2 cups premium tequila, optional
Combine the yellow onion, celery, cheesecloth bundle, lemon, water, wine and salt in a saucepan. Bring to a boil. Clean, shell or devein seafood as needed. Add seafood and cook just until done; don't overcook pieces. Remove from the broth and let cool. Dice the seafood and refrigerate until ready to serve.
Add the pureed tomatoes to the broth and simmer 30 minutes or until reduced by half. Strain the broth, pressing down on the solids to extract all the liquid. Discard the solids. You should end up with about 2 cups of broth. Cool completely.
Pour the tomato broth into a glass pitcher. Stir in the reserved seafood, avocado, tomato, red onion, cucumber, lime juice, serrano chiles, olive oil and cilantro. Refrigerate, covered with plastic wrap, until well chilled.
Serve in shot glasses. You may stir the optional tequila into the pitcher or float a little tequila on top of each shot glass.
Yields 25 to 30 shooters.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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