Saturday, July 25, 2009

Back to Reality

My chickies are back from camp and as promised I ate randomly all last week. The noteworthy recipe was "Coctel de Camarones" or Shrimp Cocktail. It is a delicious mexican shrimp soup - I think that it is one of those recipes who's mom always makes it a different way. My version comes via my roommate from my twenties - Sandra. I introduced her to my favorite single girl fare such as Tuna Helper (cheesy noodles only please) served up with a side of canned green peas and my own personal weird concoction of spaghetti sauce with meat served over mashed potatoes (it is the best cold the next day!). Alas, I think I got the better end of the recipe deals with her version of "coctel":

Sandra's Coctel de Camarones

1 lb. medium raw shrimp, peel and deveined
8 cups clam-tomato juice (Clamato 64 oz. container)
2 oz. small shrimp (either canned or "salad shrimp")
1 lb. imitation crab
1 medium red onion, sliced
3 medium tomatoes, cut into bit-zie wedge/dice
2 medium cucumbers, peeled and diced
2 medium avocados, diced
2 medium lemon, juiced
2 medium limes, juiced
2 tablespoons hot pepper sauce (the mexican brand Tapito is best)
garlic powder to taste
salt and pepper to taste
cilantro, chopped (optional but ohhhhhh so good)

Cook raw shrimp in boiling water until they are pink. Drain, reserving the water. In a large bowl combine cooked shrimp, clam-tomato juice, salad shrimp, crab, and vegetables. Add reserved water until the soup is desired consistency. Squeeze in the lemons and limes. Add garlic powder, salt, and pepper to your preference. This can either be served warm (but not hot) or chilled. Serve with tostada style chips.

I like it either warm or cold. This makes a large amount, so be prepared. I like mine a little on the thin side - adding quite a lot of the cooking water. I love the "broth" and don't skimp on the lemon and lime juices. If you were a little tentative about 2 tablespoons of hot sauce, start with 1 and taste, taste, taste until you like it!

And looking ahead to next week:

Monday - We have doctor appointments (eye) in town on Monday. I'm thinking I haven't had sushi in FOREVER (at least 3 weeks!), so I think that is the order of the day.

Tuesday - My Cooking Friend Lobs from Vegan Deliciousness has been aspiring me to try different meatless options. She has shared a recipe for "Snobby Joes" - sloppy joes made with lentils. The mini-chicks have been pretty receptive about lentil tacos, and they love sloppy joes so I thought I'd try the joes.

Wednesday - My mom used to make fried salmon patties or salmon loaf using canned salmon. I found this recipe over on the Weight Watchers board for a crockpot salmon casserole:

SALMON CHEESE CASSEROLE

1 (14-3/4 ounce) can pink salmon, drained, boned, and flaked
1 can Campbell's Healthy Request Cream of Celery Soup, or soup of your choice
1 cup (one 4-ounce can) sliced mushrooms, drained
1 cup finely chopped onion
1 cup finely chopped celery
3/4 cup shredded reduced-fat Sharp Cheddar cheese
6 slices reduced-calorie white bread, torn into small pieces
1 tsp. dried parsley flakes

Spray a slow cooker container with cooking spray. In container, combine salmon, celery soup, mushrooms, onion, and celery. Add Cheddar cheese, bread pieces, and parsley flakes. Mix well to combine. Cover and cook on LOW for 6-8 hours. Mix well before serving.

Yield: 6 (3/4 cup) servings

189 calories, 5g fat, 2g fiber, 18g protein, 18g carbohydrate, 493mg sodium, 244 mg calcium

Diabetic Exchanges:
3 meat, 1 vegetable, 1 starch/carbohydrate

Source: A Potful of Recipes, JoAnna Lund

Thursday - Weigh-in day! There is still a new Thai restaurant to try in town!

Friday - When I made the Mexican Lasagna from The Love of Cooking a few weeks ago, the chickies declared it a "do over". I'm out of refried beans in the freezer, so I'll start a big batch in the crockpot. I usually just cook up beans with onions and cook until mush-able. I use my groovy immersion blender and usually season with some salt and cumin - maybe a little butter to give it a nice consistency.

Saturday - Leftovers. :)

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6 comments:

Linda said...

Thanks for the reminder about the Snobby Joes--I just saved the recipe to try. The Coctel de Camarones sounds wonderful! And as always, the canned green peas with the cheesy noodles is my cuppa tea! ;)

Tamara said...

the snobby joes sound wonderful, do you have a recipe?

Susie said...

Hi Tamara - Thanks for dropping by! I'm going to use my favorite recipe from AR: http://allrecipes.com/Recipe/Jeffs-Sloppy-Joes/Detail.aspx
and substitute the cooked lentils for the ground beef. However, I will post up the regular "Snobby" recipe very soon.

darnold23 said...

I hope you will stop by Dining With Debbie with your favorite Crock Pot Wednesday entry. Misty Linky is up and waiting for you. The first of the giveaways for the inaugural event is posted. diningwithdebbie.blogspot.com

HoneyB said...

Yes, I am going to try those snobby joes. Hope Grumpy doesn't turn his nose up when he asks what I'm cooking. I am a terrible liar.

Lisa said...

The salmon casserole sounds delicious. I have never used salmon like this before. Thanks for posting your recipes.