Potential Kitchen Disaster of the Day

The wind is picking up. The sky is overcast and it’s been humid and gross all day. Hurricane Earl is on its way. Only I heard Earl found out it was heading toward NY and is turning into a little punk bitch. Yeah, Earl knows. Hurricanes, PSHAW! We get nor’easters here, mofo! We ain’t afraid of no Cat 1 storm!

Yeah, none of that has anything to do with today’s PKD. But who says I need to keep things on topic? YOU’RE NOT THE BOSS OF ME!

One of my most favorite summer recipes is ceviche. So it’s a good thing I’m giving you this recipe now that summer’s basically over. There are about a bazillion recipes for ceviche floating around the intertubes, but I don’t give a crap. I love my ceviche like this bitch loves cake. Here we go:

BCM’s Shrimp Ceviche of Awesomeness:

1 or 2 lbs shrimp, whatever size you like(I go with 41-50 because it’s usually on sale), preferably deveined but with shell on
1 large onion
1 large green pepper
2 or 3 lemons
about ½ tsp of ketchup

Directions:

1 – In a large pot, bring about 1 to 1½ cups of water to a boil. Put shrimp in and let cook for about a minute, or til they just turn pink. DO NOT OVER COOK!

2 – Remove shrimp with slotted spoon and remove shells. Leave water on stove but lower heat to simmer. Put shells of shrimp back into water and let simmer while you prep other ingredients.

3 – While shells are simmering, roughly chop onion and pepper and put in blender. Pulse a few times. You want them to be finely chopped, not completely liquified. Turn the pot of shrimpy goodness off and add some of the cooking liquid(not the shells, dummy) to the blender. Pulse one or two more times.

  • If you don’t have a blender, finely chop onion and pepper and in a bowl add some of the cooking liquid and slightly mash them so they release a bit of their juices(dirty!).

4 – Now that the shrimp have cooled, cut them in half lengthwise. Put shrimp and onion and pepper mixture into a large container that has a tight-fitting lid. Add the juice of 2 or 3 lemons and a LITTLE ketchup. Don’t overdo it on the ketchup because it’ll overpower the flavor. Mix it all up.

5 – Cover tightly and refrigerate overnight. You can check it periodically to see if it needs more lemon juice. If you’re not happy with the level of tartness, you can add a tiny dash of white vinegar.

There you have it. Delicious shrimpy awesomeness. I serve it just like that, maybe with some bread on the side. 2 notes though. If you over cook the shrimp, the end result will be very mushy. And if you add too much ketchup, the end result will taste too ketchup-y. MODERATION PEOPLE!

I hope you all try this recipe. If not, on your deathbed your last words won’t be about loved ones. Your last words will be “I wish I’d tried BCM’s Shrimp Ceviche of Awesomeness…” Don’t let this happen to you! You want to die happy, don’t you? DON’T YOU?!

Enjoy biznotchezzzzzzzz!

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2 Responses to Potential Kitchen Disaster of the Day

  1. Have you ever tried this receipe without cooking the shrimp? Actually the lemon or lime cooks the shrimp while marinating overnight. See ceviche on all recipes.com

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