Sauteed Shrimp over Guacamole on a Corn Chip
Ingredients:
- 20 shrimp peeled and de-veined
- 2 tbsp olive oil
- 1 bag Tostitos scoops
Guacamole:
- 3 avocados mashed
- 3 cloves garlic minced
- 3 roma tomatoes small dice
- 3 limes juice of
Method:
Shrimp:
- Slice shrimp in half lengthwise.
- Heat oil in a large saute pan and add shrimp, cook through and season with salt and pepper.
- Cool shrimp and hold for later use.
Guacamole:
- In a large bowl add all ingredients mix well and season with salt.
Set up:
- Lay out 40 Tostitos scoops on a serving tray top with guacamole and shrimp serve immediately
Seared Ahi Tuna with Wasabi on Watermelon
Ingredients
- 1 watermelon
- 1 lb fresh ahi tune
- 2 tbsp wasabi paste
Method:
Watermelon
- Cut the watermelon into bite size pieces and set aside
Tuna
- Season with salt and pepper and sear in a hot saute pan on both sides for about 30 seconds.
- Leave the center of the tuna un-cooked and rare.
- Slice tuna into pieces just smaller than your watermelon.
Set up:
- Lay the watermelon pieces on a serving tray and place the tuna on top.
- Finish with a dab of wasabi paste.
- Be very careful not to put on to much wasabi it is very spicy and can be overwhelming.
Smoked Salmon on Toast with Sour Cream and Dill
Ingredients:
- 1/2 lb smoked salmon
- 1 French baguette
- 1/4 cup sour cream
- fresh dill for garnish
Method:
Salmon:
- Cut Salmon into 1/2 inch pieces and roll into little logs set aside
Baguette:
- Slice baguette into thin slices and toast in a 350-degree oven until golden brown and crispy.
Set up:
- Place baguette on a serving tray and spoon a small amount of sour cream onto cracker.
- Top with salmon and garnish with fresh dill.
Seared Crab Cakes with Spicy Mayonnaise
Ingredients:
Crab cakes:
- 1 lb canned claw crabmeat
- 1 red bell pepper small dice
- 1 yellow onion small dice
- 1 cup breadcrumbs
- 1 cup mayonnaise
- 2 eggs
Mayonnaise:
- 1 cup mayonnaise
- cayenne pepper to taste
- Old Bay seasoning to taste
- paprika to taste
Method:
Crab cakes:
- Saute onion and red bell pepper until tender and translucent about 10 minutes over medium heat, let cool.
- In a large bowl mix together all ingredients and mold into small circles about the size of quarters 1/2 of an inch high.
- Place a non-stick pan over medium heat coat pan with vegetable oil and sear the crab cakes until golden brown on each side.
- Remove from pan and set aside.
Spicy mayonnaise:
- In a small bowl mix mayonnaise with other ingredients tasting often.
- For a spicier taste use more cayenne pepper.
- For more seasoned flavor use more old bay.
- Adjust seasoning to your liking.
Set up:
- Place crab cakes on a serving platter and top with a touch of spicy mayonnaise serve immediately.
