My husband and I became parents in September and, as is to be expected, that has changed everything about our life. And although our schedules are more hectic and there really doesn’t seem to be enough time in the day for anything, we work hard to keep time in our lives to eat together.
Our son is too young to fully appreciate it now, but when he gets older he will appreciate that sense of family time, of being together over a home-cooked meal, and how integral a key it is to making a happy family. But, understanding that with a newborn son you can’t play in the kitchen for hours upon hours, you need to balance flavor, creativity and time.
In honor of mother’s day, I wanted to share a simple, delicious dish I created for a quick meal. It’s light, refreshing, perfect for spring and summer and doesn’t need any heavy prep or expensive ingredients.
Enjoy!
Shrimp Ceviche with Toasted Garlic & Tomatoes
Serves 4
Ingredients
16 Jumbo Shrimp, u10 or u12 size, with the shell intact
1 tablespoon Kosher salt
1 tablespoon shrimp or crab boil
6 cloves of garlic, sliced paper thin
2 tablespoons olive oil
1 beefsteak tomato, julienne strips
½ serrano or jalapeno, sliced thin
3 tablespoons fresh squeezed lime juice
¼ red onion, julienne fine
¼ cup cilantro with 1 inch of stem
1 cup popped popcorn
¼ cup corn nuts
Directions: Bring a medium size pot filled 3/4 with water and shrimp/crab boil spice, to a boil. Add the shrimp and boil for 45 seconds. Remove shrimp from the pot and immediately place in ice water to stop the cooking process. When cold, peel and devein the shrimp. Set aside.
Heat the oil in a sauté pan on high heat; add the garlic, shaking the pan until golden brown. Immediately remove the garlic from the pan onto a paper towel, do not discard the oil, and set aside for 4 to 5 minutes.
Combine the warm oil, shrimp, tomato, serrano, lime juice, onion, cilantro and finally, the toasted garlic together. Taste for seasoning. Serve with popcorn and corn nuts.
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