Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Posts Tagged ‘shrimp’

Cavey’s Colossal Shrimp Cocktail

Posted by Caveman Cooking on December 30, 2015

Cavey’s Colossal Shrimp Cocktail
With the New Year’s Eve celebrations set for tomorrow, I thought I’d share one of the favorite appetizers we will enjoy in the Cavehold as we ring in 2016. In fact, we bring this one out just about anytime we are celebrating anything. Take a bite of one of these plump, succulent, delicious decapod crustaceans and you’ll be adding this shrimp cocktail recipe to your next fete’s menu, too! Best of all, the recipe is SO easy … just the way I like ’em!!

INGREDIENTS

2 Pounds Of Jumbo Black Tiger Prawns – shell on, deveined
4 Quarts Cold Water
2 Tablespoons World Spice Merchants “Classic Crab”
1 Tablespoon Whole Black Peppercorns
1 Preparation of Cave’s Quick Cocktail Sauce
OPTIONAL: Replace 1 cup of the water with a can of your favorite beer

RECIPE

Place shrimp in large colander and quickly rinse with cool water and drain. If frozen, DO NOT defrost.
NOTE: I prefer the “U-12” Black Tiger Shrimp found at Costco. They are already deveined, yet still have the shells on … plus, they are so tasty! That said, any uncooked colossal shrimp (12-14 per pound) should work just fine.
Uncooked Tiger Shrimp

Fill large stock pot with water (add beer, if so inclined), World Spice Merchants “Classic Crab” spice blend, and peppercorns. Bring to a boil, then let simmer for 10 minutes. Return to boil and add shrimp. Reduce flame and cook until prawns are pink and opaque throughout (about 5-8 minutes if frozen, 3-5 minutes if not) – shrimp will usually float when done.
NOTE: You can substitute the World Spice Merchants Classic Crab with Old Bay Seasoning or other seafood-boil spices. Though, I would recommend adding a Bay Leaf, mustard seed, and other spices/herbs to make up for the difference in flavor.
Cooking Shrimp

When done, immediately strain shrimp in a large colander. Then quickly place prawns into an ice bath until fully cooled. Again, quickly strain shrimp well.
NOTE: It is important not to let the shrimp sit in the cooling water too long. They can absorb water like a sponge, ruining their taste and texture.
HINT: We like to reserve the cooking broth as it makes a great base for seafood soups, cioppino, etc. Just let it cool, put it into a container, and freeze it until ready for use.
Strain, Cool, and Strain Shrimp

Next, shell the shrimp. If you do it right, you can take off the the shells and remove the legs in one motion, as displayed below. I also like to leave the tail and last section of shell on. Not only does it give the dish a stylish presentation, but acts as a little handle for you and your guests to use when eating it.
Peeling Shrimp Cocktail

You can either serve them immediately or refrigerate them for up to 3 days. When ready, just plate them on a large ice-filled platter with a small ramekin of Cave’s Quick Cocktail Sauce in the center. Have another empty ramekin nearby for the discarded tails. Now just dip and enjoy! And, most importantly, have a happy, healthy, and happening New Year!
Cavey’s Colossal Shrimp Cocktail

Prep Time = 20 minutes
Cooking Time = 2-6 minutes
Serves 6-12

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Advertisements

Posted in Appetizers, Holidays, New Year's, Seafood | Tagged: , , , , , , , , , , , , , | Leave a Comment »

It’s Saturday … Do You Know Where Your Turkey Is?

Posted by Caveman Cooking on November 19, 2011

Thanksgiving Turkey Yeah, believe it or not, it’s the Saturday before Thanksgiving … ALREADY!!! Time just seems to fly by too quickly .. and it also appears to be accelerating each year. But, it’s time to start talking turkey! Especially if you are planning on cooking a big bird for your holiday feast. You have to get that baby defrosting NOW, particularly if you have a 20+ pounder that’s still frozen. Using the “Refrigerator Method”, the safest and best way to transform your turkey from it’s icy condition, you need to allow a day for each 5 pounds of poultry. Using my five-finger Caveman calculator, that means you have to get going on that hefty hen TODAY. Of course, for more tips and all the methods available for defrosting the centerpiece of your T-day meal, you can always check out our post Thawing Your Turkey. By the way, you’ll notice we did not include the “Microwave Method” of defrosting in that article. That’s because it is a real flavor and texture killer … we highly recommend using one of the other two methods we’ve detailed. Brining Turkey

Once you have unlocked your turkey from it’s frozen state, you need to either cook it or brine it immediately. In the Cavehold, we would never do the former without first doing the latter. Years ago, when I was just a young Cavelad, the Cavemom developed a great brine that included wine and grapes. Since then, when the Cavewoman and I took over the duties of hosting this particular holiday, we took her brine and bumped it up a notch or two. This recipe was a closely held family secret until we spilled the beans two years ago with our post T-day Turkey Brine. If you want to ensure you serve a juicy, tender turkey full of great flavor, every time, I suggest you give this one a go. It’s easy, it’s foolproof, and as we say around here, “Once you brine, your turkey will be fine!”. By the way, I’ve been told by our Turkey Day faithful that I will be kicked to the curb if I ever try to deviate from this recipe on Thanksgiving … I think that says it all!
Cave’s Cranberry Sauce
Of course, Caveman (or Cavewoman) does not live by turkey alone … even on Thanksgiving. So you might want to check out some of the side dishes and aperitifs we shared previously that have become holiday traditions in the Cavehold. For instance, no T-day meal is complete with out cranberry sauce. Many folks believe it’s just too hard to make their own and go with the canned versions available in the store. But, if you venture just a bit further down the aisle to the veggie and fruit section, and take an extra 20 minutes in your meal’s preparation, you will end up with a C-sauce that will forever have you shunning the pre-made type in the future. Our Cave’s Cranberry Sauce is really just the recipe on the package with some molasses and either wine, port, cognac or brandy added. Best of all, you can make it a day or two ahead of time and just refrigerate it until chow time – which actually also helps it to set up better, both flavor and consistency wise. The only problem with that, really, is keeping everyone away from it until the big meal … the Cavewoman is our biggest offender on that! Cavemom’s Orange Yam Turkeys

Yams or sweet potatoes are another must for this Fall harvest feast. While they take many forms in each family, I really have never tasted anything better than the Cavemom’s Orange Yam Turkeys. This unique, colorful, and tasty dish has become a real favorite of the Cavekids … not just to eat, but to make as well. They really look forward to working in the kitchen on these with their Cavenana, and this year is no different! They’ve already been asking us if their grandmother was “bringing all the stuff to make Yam Turkeys”. Put one of these on your guest’s plate, and I guarantee they will be ooing and cooing about how cute they are. That is, until they taste it and start oohing and awing about how delicious they are! Yams, orange, pineapple, nuts, marshmallows, butter … I mean, what could be bad about that, right?!?!

Garlic Mashed TatersAnother regular player on the Thanksgiving plate is the mashed potato. You’ve got to have something to to put the gravy on – besides turkey and stuffing, of course. You know that in the Cavehold we can’t simply serve a boiled tater mashed up with some butter and salt. We’ve got to give the spud a serious kick in the pants! (GRRRREAT! Visions of kicking Mr. Potato Head are now swirling around in my Neanderthal noggin!!). Which is why our Garlic Mashed Taters always make an appearance on our holiday menu. If you’re going to squish a potato beyond all recognition, why not take it to the next level with butter, milk, sour cream, cream cheese, green onion chives, and roasted “gah-lick”. True, it’s not the healthiest of dishes. But, oh my, is it goooooooooood! Best of all, this is also one of those recipes that you don’t need to save just for Turkey Day … we use this one just about every time we have a hankerin’ to do some mashin’. In fact, they are pictured here with Korean Pork Chops (Daeji Galbi) and Sauteed Asian Veggies.

Before getting to the real meal, we try to tempt our guests’ palates with some basic, yet delicious appetizers. And, shrimp cocktail is about as basic as it gets. However, a chilled shrimp is only as good as the sauce that accompanies it. You could make your own sauce from scratch. But, that is time consuming and, as you know, we like to make things as easy as possible around here. Thus, with necessity being the mother of invention, came the recipe for Cave’s Quick Cocktail Sauce. As the name suggests, it’s quick, it’s easy, and man is it goooooood! If there is any doubt about how good it really is, on a holiday known for leftovers, there are never any leftover shrimp!

As good as those little crustaceans bathed in that sauce are, we still have to make sure that the non-carnivorous crowd is well accounted for. So, we also whip up an incredible, veggie friendly, Baked Brie with Peach Sauce. When coupled with the dried cherries and pecans, this gooey plate of yum becomes a huge hit. Serve it up with some quality Lavosh or water crackers and let the feasting begin!
NOTE: Even though you will want to dig right in, be sure to let the baked brie cool for about 10 minutes after pulling it from the oven as the melted cheese inside the brie casing can get quite hot. Nothing worse than burning your tongue on that first bite and not be able to taste the full flavor of the rest of the meal. Yes, this is the voice of experience talking! 😳

Pumpkin Whoopie Pies Lastly, while both apple pie and pumpkin pie are expected desserts amongst the Caveclan come Thanksgiving day, a new addition to the post-meal eats has made it’s way into our hearts and stomachs. The Cavewoman’s Pumpkin Whoopie Pies are a unique and welcome change to the usual T-day sweet treats. Give these a try and I promise you will be smiling with delight as they melt in your mouth. Besides, these Whoopie Pies also garnered a Food Blogs “Post Of The Day” honor! So … what are you waiting for? Hit the link!!

Yes, we’ve given you a lot to contemplate here. However, this is the one holiday that truly centers around the food that is served. So, consider giving some, if not all, of these recipes a try and let us know how it goes. But, if you haven’t gotten that big bird out of the freezer yet, stop reading this and get a move on! 😉 The entire Caveclan wishes you and yours a safe, happy, and delicious Thanksgiving.

P.S. – We are less than two weeks from the premier of Caution: Caveman Cooking’s online cooking show, C3TV. Look for more info on the launch right after Turkey Day. In the meantime, you can get a sneak peek here: http://www.youtube.com/watch?v=xw-uf78Tlzk

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Holidays, Thanksgiving | Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments »

Happy Tweet-giving!

Posted by Caveman Cooking on November 26, 2010

Yesterday, while cooking up a storm, I was also “Tweeting” up a storm on Twitter. Using my semi-new Droid X, I was taking pics as I went along and posting them up on my Twitter account @CavemanCooking. Just in case you missed them (or aren’t a “Tweep”), I thought I’d share them, in chronological order (Actually, the first three are from the day before):

Turkey is brined!
Brined Turkey

Cranberry sauce is done!
Cranberry Sauce

Gravy base is simmering!
Gravy Base Simmering

The “outside the bird” stuffing is ready to go!

Turkey is stuffed and going in the oven!
Stuffed Turkey

Spinach Souffle is ready to go.
Spinach Souffle

OMG the house smells good! I keep going outside & coming back in to get a fresh nose full!! 😉
(No picture)

Cavemom’s Orange Yam Turkeys are ready to go!
Orange Yam Turkeys

Table is almost ready!
Thanksgiving Table

Shrimp Cocktail is served!
Shrimp Cocktail

Baked Brie is served!
Baked Brie

Turkey is done!
Thanksgiving Turkey

Forgot to get the “before” shot. Oh well! 😉 Happy Thanksgiving!!
Empty Thanksgiving Plate

Thanksgiving pie trio. (From L to R) Pecan, Apple, and Pumpkin. YUM!
Thanksgiving Pie Trio

Great day … but, our house looks like Fall threw up on it! 😉
(No picture)

Our first T-Day in our new home was absolutely fantastic. Everyone had a great time and were stuffed fuller than our Thanksgiving Turkey! It was especially nice to have the Cave-mom-in-law there, after her harrowing health issues this year. We hope that your Holiday was filled with love, laughter and deliciousness!
If you’d like to see some more pics from our gathering, go to the Cavewoman’s Flickr page: http://www.flickr.com/photos/16372067@N00/

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Chit Chat, Thanksgiving | Tagged: , , , , , , , , , , , | 4 Comments »

Thanksgiving Prep

Posted by Caveman Cooking on November 16, 2010

I don’t know about you but, for the Caveclan, Thanksgiving is the holiday we look forward to the most. A day filled with friends and family, fantastic football, and fabulous food is certainly a day worth giving thanks for. Which is why, when the Cavewoman and I wed, we chose Turkey Day as the one we would host for the entire family. Yeah, it is a lot of work in the kitchen. But, seeing everyone slumped into the couch, satiated and smiling, is worth every moment spent hoping not to burn the gravy or undercook the bird.
Over the last dozen years, we have incorporated some of our families’ recipes with our own to create a meal that has become a tradition … to the point we are threatened with embarrassing public revelations from our pasts if we change anything. Making blackmail truly the most sincere form of flattery you can receive! 😉 With that in mind, I want to share with you some of the recipes we’ll be employing next week for the big day. I hope to also post a few new recipes over the next week that we will be enjoying this year, as well.
Before getting to real meal, we try to tempt our guests palates with some basic, yet delicious appetizers. And, shrimp cocktail is about as basic as it gets. However, a chilled shrimp is only as good as the sauce that accompanies it. You could make your own sauce from scratch. But, that is time consuming and, as you know, we like to make things as easy as possible around here. Thus, with necessity being the mother of invention, came the recipe for Cave’s Quick Cocktail Sauce. As the name suggests, it’s quick, it’s easy, and man is it goooooood! If there is any doubt about how good it really is, on a holiday known for leftovers, there are never any leftover shrimp!
As good as those little crustaceans bathed in that sauce are, man (and, more specifically, the vegetarian Cavewoman) can’t live on prawns alone. So, we also whip up an incredible veggie friendly Baked Brie with Peach Sauce. When coupled with the dried cherries and pecans, this gooey plate of yum becomes a huge hit. Serve it up with some quality Lavosh or water crackers and let the feasting begin!
NOTE: Even though you will want to dig right in, be sure to let the baked brie cool for about 10 minutes after pulling it from the oven as the melted cheese inside the brie casing can get quite hot. Nothing worse than burning your tongue on that first bite and not be able to taste the full flavor of the rest of the meal. Yes, this is the voice of experience talking! 😳

Too often, one of the cornerstones of the Thanksgiving meal is taken for granted. The cranberry sauce! Serving it right out of the can isn’t worthy of the time and effort most will put into their holiday spread. You could just follow the rather simple directions that come on a bag of fresh cranberries … at least that is a huge step up from pre-made. But, if you want to bump it up a major notch, I suggest you take the few extra steps recommended in our Cave’s Cranberry Sauce recipe. It’s still very simple to make. But, instead of having your cran-sauce be just an also-ran on the plate, it will become one of the stars of your holiday meal. In fact, you just might find yourself making this dish throughout the year!
Of course, it isn’t Thanksgiving without a turkey. However, it isn’t much of a Thanksgiving, foodwise, if your bird isn’t flavorful, juicy and tender. Fortunately, there is one thing you can do to help assure you achieve all three of those lofty goals: marinate your turkey in brine! My now-famous T-day Turkey Brine is one of those modified/modernized family recipes that has been handed down from my Cavenana to my Cavemom, and most recently to me. Combing wine, fresh grapes, garlic, rosemary and various other ingredients for an overnight marinade creates a turkey that is perfect nearly every time. Turkeys done this way usually don’t have much in the way of drippings because the bird retains so much of the moisture. But, it also helps make the meal’s main attraction tender, moist and full of flavor.
Like I said, these are just a few of the recipes we will be whipping up in the coming days. We should have a few more to share before you start winging it around the kitchen. No matter what you end up making, we wish you and yours a safe, savory and happy Thanksgiving. And, don’t be bashful about telling the people sharing your holiday table how thankful you are for having them in your life – it is the only true fail-safe ingredient to a successful T-Day gathering.

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Thanksgiving | Tagged: , , , , , , , , , , , , , | 10 Comments »

Shrimp Avocado Rolls

Posted by Caveman Cooking on January 19, 2010

Food Blogs Post of the Day for 1/19/10

This recipe won Post of the Day for 1/19/10!


Thought Shrimp Rolls were only for restaurant dining? Think again!

INGREDIENTS

8 Medium-Large Shrimp
1/2 Avocado, ripened
2 Medium Carrots
2 Medium Celery Stalks
2-3 Green Onions
2 Tbsp. Fresh Chopped Basil
4 Egg Roll Wrappers
Vegetable Oil

RECIPE

Rinse and drain shrimp. Remove tails, shells, and veins. Re-rinse and drain. Cover and refrigerate until ready for cooking.

Sliver carrots, celery and onions. Chop Basil. Slice avocado. Set aside.

Next, set up your prep station with a prep plate, another plate dusted with corn starch, a cup of water and, of course, all your ingredients.

Place egg roll wrapper on prep plate and put 1/4 of all ingredients onto wrapper.

Fold one horizontal-to-food edge of wrapper over ingredients. Then, using 3-4 fingers, gently pull folded side back towards ingredients, making sure wrapper is snug against them.

Next, fold over both open ends of roll up to the point where the ingredients are. Roll the wrapper with ingredients toward the opposite horizontal edge. Just before reaching the end of the wrapper, run a wet finger along the edge of wrapper, then continue to finish rolling to the end. Lightly pinch the edge to the roll so that it doesn’t flop open. Place onto plate with corn starch. Repeat process until all rolls are made.

You can either deep fry or pan fry your Shrimp Avocado Rolls. Either way, heat your oil to about 375°. If pan frying, make sure you have enough oil in the pan to cover at least half of the roll. When the bottom half turns golden brown, flip over the rolls and continue until evenly cooked on both sides.

When done, remove rolls from oil and place onto paper towels to absorb excess oil. Allow to cool several minutes before serving.
HINT #1: Cut rolls in half with a sharp knife. They will cool quicker that way and won’t burn your mouth if you get have an unexpected hot-pocket of oil inside the roll.

Serve with your favorite Asian dipping sauce. These were served these with a spicy Plum Sauce – just 4 tablespoons of store-bought Plum Sauce combined with a heaping teaspoon of Ground Chili Sauce.
HINT #2: You can serve this as an appetizer, or plate with some Asian noodles to make it part of your main course.

Prep Time = 20 minutes
Cook Time = 10 minutes
Serves 2-4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Appetizers, Asian, Main Course, Seafood | Tagged: , , , , , | 18 Comments »

Freezer Food Fest #8 & #9

Posted by Caveman Cooking on January 11, 2010

It’s official! We’re moving!! So, I have been given a “request” by the Cavewoman to empty the freezer before we hit the road. The pressure is on!

Freezer Food Fest #8


Some folks may call this cheating. I call it full disclosure. I was forced, by overwhelming Cave-family demand, to use the same recipe on two consecutive editions of Freezer Food Fest. That’s right! The Garlic Shrimp in Creamy Tomato Sauce used on the Florentyna’s linguini in F3 #8 was such a hit, it was brought out for an encore performance in the 9th installment on some of their Ravioli. The family even wanted a do-over of the Sauteed Yellow Squash that went so well next to the Black Linguini.
I admit it, I “caved” under the pressure. But, who am I to deny my family their deepest desires. Besides, shrimp and yellow squash were on major sale at our local Vons. 😉 So, just two nights removed from one version of this meal, we went for another go of it. Though, I just had to throw in a twist. Instead of the linguini from our first rendition, I went with a pair of Ravioli choices: Black & White Striped Lobster Ravioli and some Portobello Mushroom Raviloli.

Freezer Food Fest #9


At first, the Cavekids were a bit uncertain about the shroom version. However, after their hesitant beginnings, they were mowing them down almost as fast at the Lobster filled versions they were annihilating like a fryer chicken in a Piranha tank.
While I was quite pleased about their love for this dish, it was their reaction to the squash that has blown me away. The Cavegirl was heard to say, “I looooooove squash!”. Caveboy was too busy chewing to say anything intelligible.
I guess I kind of killed two proverbial birds with one stone here. Two different pasta genres with the same gravy. I am not aware of any Freezer Food Fest rules that prevent me from using the same recipe on more than one dish. I wasn’t cheating, being lazy (though, that is my nature ;)), or forcing my family into a redux. Just responding to popular demand, and happy to be taking two more steps in this icy odyssey.

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Freezer Food Fest | Tagged: , , , , , , , , | 4 Comments »

Garlic Shrimp in Creamy Tomato Sauce

Posted by Caveman Cooking on January 10, 2010


This a warm, savory dish that the whole family will devour!

INGREDIENTS

3/4 Pound Raw Shrimp
1 15 oz. Can Tomato Sauce
3 Tbsp. Sour Cream
4 Tbsp. Olive Oil
2 Tbsp. Minced Garlic
1 Tbsp. Fresh Chopped Basil
1 Large Tomato
1/2 tsp Red Crushed Pepper
Salt & Pepper to tatse

RECIPE

Rinse and drain shrimp. Remove tails, shells, and veins. Re-rinse and drain. Cover and refrigerate until ready for cooking.

Mince garlic, chop tomatoes and basil. Set aside.

In a sauce pan, heat 2 tablespoons of Olive Oil. When ready add 1 tablespoon each of garlic and basil. Saute for about one minute.

Reduce flame and add tomato sauce.

When warmed, whisk in sour cream. Add red crushed pepper. Salt & pepper to taste. Allow to simmer on very low flame.
HINT: I like to substitute garlic salt for the plain variety.

While sauce continues to warm, add remaining oil to a large skillet and saute remaining garlic about one minute. Add shrimp to pan and saute until just cooked.

Reduce flame to very low and stir in sauce. Reduce slightly.

Just before serving, gently fold tomatoes into sauce. Just long enough to warm the tomatoes.

Serve over your favorite pasta. Pictured here over Florentyna’s Black Linguini along with a side of Sauteed Yellow Squash.

I was going to show you a couple of pictures of the Cavekids enjoying this dish. But, nothing attests to their overwhelming approval of this recipe better than this ;):

Prep Time = 15 minutes
Cook Time = 15 minutes
Serves 4-6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Italian, Main Course, Rubs, Sauces, Marinades & Dressings, Seafood | Tagged: , , , , , , , | 20 Comments »

Cave’s Quick Cocktail Sauce

Posted by Caveman Cooking on December 3, 2009


This should really be called Cave’s Quick Cocktail Sauce ENHANCER, since we don’t make this from scratch. But, what a difference it makes! This is part of the TJ’s Appetizer Trio that will make your next soiree appear to be a high-priced affair … for only about $6 a head!

INGREDIENTS

1 11oz. jar of Trader Joe’s Seafood Sauce (other brand may be substituted)
1-2 tsp. Prepared White Horseradish
1/4 – 1/2 tsp. Tabasco Sauce
1 Lemon Wedge

RECIPE

Combine all ingredients in a small bowl. Squeeze the juice from the Lemon into the bowl, making sure no seeds escape into the sauce. Mix well, chill, and serve. Goes great with Shrimp, Crab, Clams or any seafood dish requiring cocktail sauce.

HINT: Use the smaller amounts of Tabasco and Horseradish if you like a milder flavor. But, a real Caveman or Cavewoman will go for the bolder flavor of the larger amounts.

Prep Time = 5 minutes
Cook Time = n/a minutes
Serves 10-12

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Appetizers, Holidays, Rubs, Sauces, Marinades & Dressings | Tagged: , , , , , , , | Leave a Comment »

Texas Red Grilled Shrimp Tacos

Posted by Caveman Cooking on October 25, 2009


Quick, easy and absolutely delicious.

INGREDIENTS

12-20 (depending on size) Raw, peeled, and veined medium-sized Shrimp
4 Corn Tortillas
1 Tbsp of Texas Select Seasonings™ “Herbal Red” (or more, to taste)
1 Cup shredded White Cabbage
1 Tbsp Mayonaise
1 Tbsp Sour Cream
1 Tsp Chipotle Chili Powder (or more, to taste)

RECIPE

In small bowl, mix together mayo, sour cream and Chipotle Chili Powder. Cover and chill until needed.
Place shrimp onto skewers and cover liberally with TSS Herbal Red seasoning:

Place shrimp skewers on the grill and cook until done. I like ’em on the “crispier” side:

Just before removing shrimp from grill warm up the corn tortillas:

Put White Cabbage and Chipotle sauce on tortilla, add 3-5 (depending on size) shrimp, and garnish with avocado and/or salsa:

Prep Time = 10 minutes
Cook Time = 10 minutes
Makes 4 tacos

©2009 UFishClub.com/UFC – Unemployed Fishing Club™ All rights reserved. This recipe originally appeared on the UFC – Unemployed Fishing Club Forums at http://ufishclub.com/ufcfishingforum.html authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Latin, Main Course, Seafood | Tagged: , , , , , , , , , | 3 Comments »