1 minute read
Irish Soda Bread
from Ayla's Cookbook
Ceviche
From the kitchen of: Stefan Itak
Ingredients
2 lbs. jumbo shrimp 1/2 small red onion 1 handful of cilantro 10 lemons 1/4 cup Heinz Ketchup 2 Tbsp Frank’s Red Hot Sauce 1 tsp kosher salt
Directions
1. Clean shrimp, de-vein and de-shell. 2. Boil shrimp for 30 seconds. 3. Submerge cooked shrimp into an iced-water bath for 5-7 minutes. 4. Take out chilled shrimp, and put them in new bowl. 5. Add other ingredients into a separate bowl. 6. Combine and mix ingredients into the bowl where the shrimp are. 7. Refrigerate overnight.
My dad makes this every time my family comes over. It is something that they look forward to when coming.
