| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
|
Fish/shellf, Appetizers |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Octopus |
| 3 |
lb |
Small to medium shrimp |
| 1/3 |
lb |
Crab meat |
| 1/3 |
lb |
Squid |
|
|
Cocktail Sauce (recipe |
|
|
Follows) |
| 1 |
sm |
Ripe tomato, chopped |
| 1 |
|
Serrano chile, seeded and |
|
|
Minced |
| 1 |
|
Avocado, peeled and chopped, |
|
|
Plus enough for garnish,if |
|
|
Desired |
| 2 |
|
Green onions, including tops |
|
|
Sliced into fine disks |
| 2 |
tb |
Minced cilantro |
INSTRUCTIONS
Boil each type of seafood in salted water separately, until tender:
Octopus: You may have to purchase a whole octopus. A large one (more than l
pound) may require up to 2 hours; a smaller one may take only l 1/2 hours.
Cut the thick portions of cooked octopus meat into 1/2-inch rings, but
leave the slender tips of the ten
Shrimp The shrimp are done when they turn pink about 3 to 4 minutes. After
cooking, cool and peel.
Crab meat Fresh crabmeat requires about 3 minutes of cooking. Cool and
remove meat from the shells.
Squid: Cut the squid into 1/4-inch rings, removing the hard core from the
head and separating the tentacles into 3 or 4 bunches. Boil only for about
l0 minutes; overcooking will toughen meat.
Prepare the sauce. Toss the prepared seafood with the vegetables and
cilantro. Serve in old-fashioned ice-cream sundae glasses or in fluted
goblets. If desired, you may garnish with slices of avocado. Makes 4
servings.
Cocktail Sauce: Mix together 1/2 cup ketchup, 1/2 cup fresh lime juice, 1/4
cup water and salt to taste.
Per serving: Calories 281 Fat 10g Cholesterol 314 mg Sodium 831 mg
Percent calories from fat 32%
Dallas Morning News 3/27/96
Posted to MM-Recipes Digest V3 #255
Date: Tue, 17 Sep 1996 23:55:50 -0400
From: BobbieB1@aol.com
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