Moonshine Chef Matt Wilde Makes Cast Iron Seared Shrimp Ceviche for WGN’s Lunchbreak
Posted Monday, May 17th, 2010Cast Iron Seared Shrimp Ceviche Ingredients: 2.5 lbs shrimp, cleaned 5 medium to large Jalapeños, fire roasted and diced 5 limes 2 lemons 6 cloves of garlic, pasted 1 medium red onion, diced 3 Tbs olive oil tabasco, about an ounce salt and pepper Directions: Sear shrimp on a extremely hot cast iron pan. Be [...]
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