Holiday Seafood Pot Recipe By Tasty

HOLIDAY SEAFOOD POT RECIPE BY TASTY

Steps:

• To make the shrimp marinade, combine all ingredients in a food processor and blend until chopped and well combined.
• Pour over the shrimp, cover and place in the refrigerator to marinate for 30 minutes.
• To make herb paste, place all ingredients in a food processor and blend until finely chopped.
• Clean all the shellfish. Discard any dead mussels or clams. Soak the clams in cold water for 30 minutes and then scrub clean, then remove the beard of the mussels and scrub clean. Rinse the crab legs and break apart at the joint for smaller pieces.
• In a large pot, heat a drizzle of olive oil and then add chorizo and cook until browned.
• Add the herb paste and cook for 2 minutes.
• Add beer to the pan and bring to a simmer. Cook until the liquid is reduced by half. Then add chicken stock and bring back to a simmer. Add lemon juice and season to taste with salt.
• Add the mussels, clams and crab legs to the broth, and place the corn on top. Cook until mussels and clams have opened and crab legs are steamed through, about 10 minutes.
• While the seafood cooks, heat a large pan and fry the shrimp until pink and cooked through.
• Serve the shellfish and corn in a warmed cast iron pot, with some of the broth, garnished with cilantro sprigs.
• Enjoy!

MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY

Steps:

• Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
• Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
• Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
• Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
• To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.