Anne Greer McCann's Take Home Miracles

LOS CABOS SHRIMP COCKTAIL

This easy recipe makes a dramatic shrimp cocktail when served in a martini or margarita glass. Salad shrimp are not very expensive and are found in the frozen fish section Most fresh shrimp have been frozen and thawed when you buy them, so there is no change in quality or taste. This is truly a "take home miracle" as all you need to do is buy the sauce ingredients and assemble them. You can now buy avocado halves in the refrigerated section eliminating the problem of finding a perfectly ripe avocado.

picture of LOS CABOS SHRIMP COCKTAIL Serves 8
  • 1 1/2 pounds cooked, frozen salad shrimp (peeled)
  • 2 cups bloody mary mix
  • 3/4 cups tomato catsup
  • 3/4 cups pico de gallo or chunky salsa
  • 2 tablespoons fresh lime juice
  • 1 avocado, diced

  • Garnish

  • Tortilla chips

To thaw the shrimp, place them in a collander under cold running water and toss several times to expose all the shrimp to the water. Let drain for 5-8 minutes. This is very important. Thawing shrimp in the refrigerator makes them "fishy".....this process takes less than 10 minutes,

Combine the bloody mary mix with catsup, pico de gallo or salsa, fresh lime juice and avocado. Add thawed shrimp and refrigerate until ready to serve. This can be done up to 24 hours in advance.

Divide the shrimp mixture between 8 decorative glasses and place the glasses on a salad plate. Arrange tortilla chips around the stem.

PEPPER JACK TENDERLOIN STEAKS

This is a quick and easy way to cook steaks for 2 or 4. Pick up roasted or baked, restuffed potatoes at your specialty store, buy a Caesar Salad (in the pre packaged salad section) and prepared Pico de Gallo and you have dinner in 20 minutes.

Serves 2
  • 1 tablespoon each butter and peanut oil
  • 2 6-8 ounce tenderloin filets, about 3/4 inches thick
  • salt and pepper
  • 1 cup Pico de Gallo ( a prepared salsa of chopped tomatoes, onions and peppers)
  • 2 ounces grated pepper jack cheese

Heat the oil and butter in a skillet large enough to accomodate two filets. When the butter sizzles, add the steaks and season with salt and pepper. Sear over medium heat, turning once, for about 4 minutes per side.

Spoon half the Pico de Gallo on top of the steaks, then sprinkle with the cheese. Cover for about 30 seconds, then remove from the heat and keep covered. Let stand for 3-4 minutes to melt the cheese.

Transfer the steaks to warm plates. Add the remaining Pico de Gallo to the pan and stir to combine with the accumulated juices. Spoon around the streaks and serve immediately.

Note: If you want the steaks cooked medium well, transfer them to a 350 oven for an additional 3 minutes before serving.

NOT YOUR AVERAGE CHICKEN SALAD

Presentation is everything. This attractive salad takes very little time but looks like you worked all day. You can buy the mixed greens in a bag (pre washed), buy the chicken salad pre-made and buy the basil pesto at the same specialty store. Serve this with some freezer to oven biscuits and you can enjoy lunch right along with your guests.

Serves 8
  • 8 large tomatoes
  • 3 cups prepared chicken salad
  • 1 bag Mixed Baby Greens
  • 1/2 cup coarsely grated Parmesan cheese
  • 1/2 cup basil pesto
  • 1/2 cup Italian dressing

Using a sharp knife, remove the core from the tomatoes and scoop out most of the pulp. (Reserve or discard)

Fill each tomato with chicken salad. Take an 8 or 9 inch plate and place on top of the filled tomato. Using both hands to hold the tomato, turn the plate over so the tomato is upside down on the plate.

Surround the tomato with mixed greens. Sprinkle with grated Parmesan cheese. Mix the pesto with the Italian dressing and drizzle over the greens.

Note: If you have the time, it is always a nice touch to peel the tomatoes. Simply hold the tomato with a fork and dip into boiling water for 30 seconds, or until peel cracks. Then peel with a sharp knife.