Hey Chefwide...

[mountain muscle]

What is the best place to go in the country for a food and wine festival? Have a bet with a friend about this one, just wanted some input from someone who knows what is going on not some stoner whose brain function is bogged down with bong resin. Also, the statement french chefs are hands down the best in the world and everyone else learns from them. True? False? Incredibly short-sighted? Thanks bud. Still need a recipe for shrimp ceviche if you have one and the time. thanks.

 

[Devastation]

1 lb. cooked frozen shrimp (36-45 count), thawed, drained, chopped

1 cup fresh lime juice

1/2 cup KRAFT Zesty Italian Dressing

1 red pepper, seeded, chopped

1 celery stalk, chopped

1 Tbsp. chopped cilantro

tortilla chips


Place shrimp in large glass or plastic bowl. Pour combined lime juice and dressing over shrimp. Add red pepper, celery and cilantro; mix lightly. Cover. Refrigerate several hours to marinate.

Drain shrimp mixture; discard marinade. Spoon 1 tsp. of the shrimp mixture onto each tortilla chip. Serve immediately.


Make-Ahead: Ceviche mixture can be prepared in advance. Cover and store in refrigerator up to 3 days. When ready to serve, drain and place on tortilla chips as directed.


hope this helps bro

 

[jenscats5]

^

bump cuz I want to know.....