Tapas Week pt 2

As promised heres a few other tapas recipes sure to make for a delicious meal or party!

Spicy Crispy Fried Oysters

Ingredients

  • 24 Oysters
  • 2 cups cornmeal flour
  • 1 cup either spelt or white flour
  • salt
  • pepper
  • cumin
  • chili pepper
  • garlic powder
  • onion powder
  • canola or vegetable oil.
  • aioli (recipe to follow)
  • green onions

Pop the oysters out of their shell and give both them and the shell a quick rinse.  Keep only the bottom half of the shell.  If you have never shucked oysters, its very easy, <a href=”http://recipes.howstuffworks.com/oysters.htm”>heres a step by step guide</a> that explains it better than I could.

In a bowl mix the two flours together.  Add all the different seasonings until it reaches a spice you like.  I prefer very spicy so I add lots of garlic, chili and cumin.

In a pan heat about 2-3 inches of oil. Thoroughly roll each oyster in the flour mixture until they are completely coated.  Drop a few at a time in the oil and cook a golden brown, flip and do the same with the other side.  Allow oil to drain on a  paper towel. Place the cooked oysters each on an oyster half and top with aioli and chopped green onion.

Lemon Aioli

To make an aioli basically whisk some mayonnaise with some lemon juice, lemon pepper and just a but of mustard.  You want it to be slightly more liquidy than the mayonaise is.  I like adding either crushed garlic or some capers, but you can experiment and add different spices to see what you like!

Sun-dried Tomato and Shrimp Ceviche

Ingredients

  • 1/2 cup sun dried tomatoes drained from oil or dry and re-hydrated in water
  • 1/2 cup olive oil
  • 10 roasted garlic
  • 1/2 cup white vinegar or rice vinegar
  • 1/3 cup sugar
  • 1/2 lb of medium to small sized cooked shrimp
  • 1 cup diced sweet white onion
  • 1 cup diced cabbage
  • 2 oranges
  • 2 lemons
  • 2 limes
  • cilantro
  • salt and pepper

To make the roasted garlic drizzle whole garlic cloves with olive oil and sprinkle with salt and pepper.  Place them in a 450 degree oven and cook until they are soft and golden.  In a blender add the garlic, sun-dried tomatoes, olive oil, vinegar and sugar.  blend until all the tomatoes are thoroughly chopped up and liquid, add salt and pepper to taste.  Finely dice onions and cabbage and chop the cilantro.  If you like spicy add some finely diced jalepenos!  In a bow  mix the sun-dried tomato mixture and add the shrimp, cabbage, onions and juice of the oranges, lemons, and limes.  Mix it all together thoroughly and add the cilantro.

Serve with chips or use it on mini sope shells as a great appetizer! I recently served this at a ladies night and it was quite well recieved.  Its nice because its a pretty easy ceviche to make and with the precooked shrimp you dont have to worry about raw fish or anything ;)

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