Ingredients
- 16 White Shrimp
- 1 gallon Poaching Liquid
- 1 cup Pickling Spice
- 1 gallon Water
- 2 gallon Lemons
- 2 pinch Salt
- 2 pinch Limes
- 1 pinch Red Onion
- 8 sprig Cilantro
- 1 cup Corn Nuts
- 1 bunch Scallions
- 2 bunch Avocados
- 2 pinch Chives
- 2 pinch Ecuadorian Sauce
- 1 pinch Plum Tomato
- 1 pinch Red Bell Pepper
- 1/2 pinch Yellow Onion
- 2 pinch Red Jalapenos
- 1/2 cup Orange
- 3/4 cup Lime
- 1/4 cup Tomato Juice
- 3 cup Tabasco
- 1 tablespoon Sugar
- 1 tablespoon Salt
- 1 tablespoon Pepper
Preparation
Baking Directions:
For the Shrimp1. In a heavy-bottomed, non-reactive pot, bring 5 qts.
of water to boil.
2.Add lemon and pickling spice and let simmer for 20 min.
3.Add peeled and de-veined shrimp to the pot and gently cook until outside is firm and the middle is still translucent.
You do not want to overcook the shrimp.
4. Take shrimp out of water and let drain and refrigerate immediately.
Do not put in ice bath.
5.Reserve until later use.
For the Sauce1. Roast, peel, seed, and chop the tomatoes, peppers, onion and chilies.
2. Combine all sauce ingredients and puree until smooth.
3.Cool sauce down and put in covered non-reactive container.
Serving Directions:
To serve1. Toss the blanched shrimp in the Ecuadorian sauce.
2.Mix in brunoise red onion, scallions, chives and fresh squeezed lime juice.
3.Put cilantro sprigs, corn nuts and freshly sliced avocado on top of shrimp.
