Caribbean-Style Tomato and Seafood Appetizer
|Day Part||Lunch, Dinner|
|Menu Part||Appetizer/Small Plate|
This simple, healthy and low-fat seafood appetizer is quickly prepared and elegantly presented in either a coconut shell or a lettuce cup.
10 oz. diced ripe Florida Tomatoes
1 cup chopped cilantro
1⁄2 cup seeded and diced poblano pepper
1⁄4 cup diced celery
2 tbsp. chopped red onion
2 tsp. seeded and minced jalapeño pepper
1 tbsp. salt
1⁄4 tsp. sugar
1 lb. med. shrimp, shelled and deveined
1 lb. squid bodies, sliced in 1⁄4-in. rings
3 dried coconut shells, halved
1. In a bowl, combine first 8 ingredients (tomatoes through sugar).
2. Cook shrimp in boiling water for 40 sec.; add squid; cook until seafood is opaque, about 20 sec. longer. Drain and cool. Add to tomato mixture.
3. To plate: spoon seafood-tomato mixture into coconut halves or lettuce cups, dividing evenly.