Simple Shrimp Ceviche (say that 3 times real fast)

This month’s Team Bravo potluck theme was “healthy.” The challenge – how do you make something healthy taste good? My first thought was shrimp, but I didn’t want to do the typical shrimp and cocktail sauce. My mind flashed back to the awesome ceviche I had at Michael Symon’s Lola in Cleveland. So I’m doing a shrimp ceviche, but can’t really see serving it in martini glasses, especially in church. Since I love ceviche with tortilla chips, I thought the idea of wonton cups would add the crunch that I thought it needed.

To save time, I bought pre-cooked deveined shrimp. Based on all of the other prep required, I highly recommend this. If you have not bought them before, you can find the wonton wrappers in the refrigerated produce section of the supermarket. If you are feeding a large group, I recommend doubling the recipe. Enjoy!

Shrimp Ceviche in Wonton Cups

Wonton wrappers (~24 per batch)

1 pound cooked shrimp (approximately 40 size) , peeled and deveined

1 orange, juiced

3 lemons, juiced

3 limes, juiced

8 green onions (whites up to 50% of the green) finely chopped

1 small to medium Serrano pepper, seeded and finely diced

cilantro, stemmed and finely chopped (about 3 tbs, or to taste)

½  cucumber, peeled and cored, and finely diced

1 avocado, peeled, seeded, and diced (¼”)

Salt and pepper

Preheat oven to 350.

Press the wonton wrappers into a coated “mini” muffin pan to form the cups. You will want to make sure that you have them pressed tight at the bottom and sides, and that the corners do not fold back over (covering the “cup”). Bake the cups for 10-15 minutes, or until the edges start to turn a golden brown. Remove and let cool.

Cut the shrimp into approximately ¼” pieces, and transfer to a bowl. Add the orange, lemon, and lime juice, stir well, and marinate in the refrigerator for at least 3 hours, but not more than 8 hours.

Remove the shrimp from the juice mixture with a slotted spoon. This will retain just enough juice to keep it moist. Add the green onion, cilantro, and Serrano pepper into the shrimp mixture and set aside. Do not refrigerate so it can come to room temperature (at least 30 minutes).

Just prior to serving, gently add the cucumber and avocado. Add salt and pepper to taste. Carefully spoon in to a wonton cups and serve immediately.

Soup for the French (and Americans)

My wonderful wife enrolled me in the "Knife Skills" class at the local Culinary Center. I'm thinking she wanted to protect my digits. Sure, I learned a lot about chopping veggies, but I also got a wicked recipe for French Onion Soup. I'm not a FOS fan, but this one (after a few tweaks) had me sold.

Fantastic French Onion Soup

Ingredients:
4 medium yellow onions (thinly sliced and quarted)
4 cloves of garlic
Thyme - 3 fresh sprigs (finely chopped)
1/2 cup white wine
1 quart beef broth
4 tbsp butter (divided)
1 tbsp flour
½ tsp black pepper

French bread
Gruyere Cheese

Melt the butter in a stockpot or large pan over medium heat. Add the onions and salt and pepper to taste. Cook the onions for about 30 minutes, stirring occasionally. Add the garlic and thyme and cook for 10 minutes. Stir in 1 tbsp flour and 1 tbsp butter for about a minute. Add the white wine and stir while simmering for 2 to 3 minutes. Pour beef broth into pot and season with a 1/2 tsp fresh ground pepper. Bring just to a boil. Reduce heat to medium low and simmer for about 30 minutes.

In serving size crocks, pour soup and top with French bread sliced to 1/2" thickness. Top with 2 to 3 tablespoons shredded Gruyere cheese, and place in 350 degree oven for 12 - 15 minutes, or until golden brown.