Recipe: Ray's Cafe Seafood Margaritas (serves 2)
Appetizers and Snacks
RAY'S CAFE SEAFOOD MARGARITAS
4 jumbo prawns, cooked and peeled (8 to 12 per pound)
4 ounces bay shrimp, cooked
2 ounces cooked Dungeness crabmeat
6 segments of lime
6 segments of orange
1/2 cup cubed mango
2 tablespoons chopped cilantro
2 teaspoons fresh lime juice
Kosher salt
FOR SERVING:
2 radicchio leaves
2 curly endive leaves
Crispy corn chips
Cilantro sprigs
Dice 2 of the jumbo prawns. Butterfly the remaining 2 prawns by cutting lengthwise down the backs.
In a medium bowl, mix diced prawns, butterflied prawns, shrimp, crabmeat, lime segments, orange segments, mango, cilantro and lime juice. Season with salt to taste and marinate in refrigerator for 15 minutes.
TO SERVE:
Line 2 chilled margarita glasses with radicchio and endive. Spoon mixture into glasses and garnish with corn chips and cilantro sprigs. Serve immediately.
Makes 2 servings
Source: Ray's Boathouse by Ken Gouldthorpe, Executive Chef Charles Ramseyer and Staff, Angie Norwood Browne (Photographer)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Fruited Cream Cheese Dip
- Three Cheese Shrimp Dip (O'Charley's copycat recipe) - Use fresh garlic and sun dried tomatoes in the jar
- Stuffed Mushrooms a la Ginger
- Creole Baked Goat Cheese
- Houlihan's Buffalo Wings
- Tuna Nachos Like Taco Bell
- Buttermilk-Pecan Chicken Fingers (using chicken breast)
- Turkey Bruschetta (with mozzarella and basil)
- Not Your Mother's Onion Dip - variation
- Creamy Feta and Sun-Dried Tomato Spread
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute