Shrimp Cocktail: Leftovers

Inspired by Christopher Ann’s recipe, I made shrimp cocktails this last week. I didn’t bother with the catsup (as I didn’t have any) and I really loaded up on the heirloom tomatoes I’d bought at the farmers market. I also capped the whole thing off with plenty of fresh lime juice. It was heaven. No. A poem. No, better to describe it as symphony. I shouldn’t tell you that I ate well over half a pound of shrimp in one sitting.


With the leftovers, I added some boiled nopalitos and a little more lime.

1 Comment on Shrimp Cocktail: Leftovers

  1. Here is a recipe for Flageolet beans you might want to try.

    Flageolets (beans) with Herbs
    A French favorite

    1 lb. flageolets
    1 onion, stuck with 2 whole cloves
    1 carrot
    1 stalk celery
    4 sprigs fresh parsley
    1 1/2 tsp. dried thyme
    1 1/2 tsp. dried summer savory
    1 bay leaf
    1 Tbsp. butter
    1 tsp. finely chopped shallots (or onion)
    1/4 cup light cream
    1 large, ripe tomato, peeled and diced
    Garnish, finely chopped parsley

    Rinse and pick over beans. Pour 5 cups boiling water over beans in a large pot, cover and leave for one hour. Drain, rinse and add 6 cups of water with the next 7 ingredients and bring to a boil.

    Simmer, partially covered, for 25 minutes, or until beans are tender, then discard onion, carrot, celery, parsley and bay leaf.

    Prepare a casserole: Melt butter and add garlic and shallots, cooking until soft. Add to the beans, along with cream and tomato and simmer until hot, stirring occasionally, 3 to 5 minutes.

    Serve garnished with parsley.

    Serves 4.

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