Award Winning Avocado Shrimp ‘Ceviche’, Coconut Thai Chicken, Coconut Jasmine Rice, Pickled Cucumber Salad By Lulu Tigre

Cucumber Salad

Servings: 4

 Ingredients:

2 – English cucumbers, thinly sliced

1 – Shallots, thinly sliced

¼ – Jalapeno, ribs and seeds removed, minced

½  c – Rice vinegar

2 tbsp – Honey

tt – Salt and pepper

Directions:

1.  Mix rice vinegar, honey and jalapenos in a bowl
2. Add cucumber and shallots
3. Marinate for at least 15 min
4. Adjust seasoning
5. Serve

Coconut Thai Chicken

Servings: 4

Ingredients:

4 portions – Chicken (your choice of cut(s))

3 tbsp – Major Thai Mari Base

¾ c – Coconut cream

1 – Fresh lemongrass stalk, tender inner white bulbs only, minced

1 – Kaffir lime leaf

1oz – White wine

1 tsp – Crushed red pepper

tt – Salt and pepper

Directions:

1. Season chicken with salt and pepper and sauté until fully cooked, reserve
2. In the same pan used for the chicken, add 1 tbsp of Major Thai Mari Base and spread on the bottom of the hot pan
3. Deglaze with white wine
4. Add the coconut cream, lemongrass, kaffir leaf, red pepper, the other 2 tbsp of Major Thai MariBase and mix well
5. Add the chicken back to the pan, cover and cook over low heat for about 5 minutes
6. Take the kaffir leaf out and serve

Cilantro Jasmine Rice

Servings: 4

Ingredients:

1 ½  c – Jasmine rice

2 ¼  c – Water

1 tbsp – Cilantro, finely chopped

Directions:

1. Bring water to a boil
2. Add rice and simmer over medium-low heat for 15 – 20 min.
3. Once rice is cooked, add cilantro
4. Use a fork to fluff up the rice and mix the cilantro
5. Serve

Shrimp Salsa

Servings: 4

Ingredients:

12 un – Jumbo Shrimps, shell-on

1 tsp – Major Shellfish Glace

32 oz – Water

¼ – Yellow bell pepper, diced very small

¼ – Red bell pepper, diced very small

½ – Shallot, minced

½ – Avocado, diced small

2 – Limes

2 tbsp – Olive oil

1 tbsp – Cilantro, finely chopped

1 tsp – Crushed red pepper

tt – Salt and pepper

Directions:

1. Add the water and the Major Shellfish Glace to a pot, mix well and bring to a boil.
2. Once the shellfish stock is boiling, turn it off, add the shrimp with shells on and cover with a lid
3. After shrimps are cooked (about 2 minutes), take them out and cool them down while preparing other ingredients. Reserve ½ cup of the shellfish stock.
4. Squeeze limes in a bowl, add olive oil, cilantro, and red pepper and mix well.
5. Add bell peppers, shallot and avocado to the bowl
6. When shrimps are cool, shell them and cut in small pieces.
7. Add to the bowl, mix all ingredients and add reserved shellfish stock, salt and pepper to taste
8. Serve with tortilla chips

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