Serves 12-16 as an appetizer
Originally aired October 18, 2010
- 1 clove garlic, chopped
- 1 carrot, chopped
- 1 rib of celery, chopped
- 1 lemon, sliced
- 1 Spanish onion, roughly chopped
- 2 tablespoons pepper
- 2 pounds shrimp, cleaned and deveined
- 2 red onions, finely chopped
- Juice of 2 limes
- 4 cups ketchup
- 3 tomatoes, diced
- 1 teaspoon hot sauce
- 1/4 cup Extra Virgin Olive Oil
- Handful of cilantro
- 1 cup of popcorn, popped, for garnish
Bring 3 cups of water to a boil. Add the garlic, carrot, celery, lemon, onion, and pepper to the water and cook for 10 minutes. Add shrimp and poach for 1-2 minutes. Strain the liquid and reserve. Pick shrimp out and discard all solids.
While the water is coming to a boil, put red onions and salt in a bowl and let them rest, about 5 minutes. Add lime juice, ketchup, tomatoes, hot sauce, EVOO, cilantro, shrimp and reserved poaching liquid to the onions and combine.
Chill for 20 minutes. Top with popcorn and serve.