We were hit with two feet of snow this weekend here in NY.  It was the perfect opportunity to enjoy some sledding with the family and of course make the biggest snowman that we could!

Today’s 5 star secret recipe is for a fresh seafood dish that will make you feel like you are no longer in a winter wonderland.

This recipe for shrimp ceviche comes from Sweet Butter in Sherman Oaks, California.  Plump tiger shrimp are tossed with chopped onion, tomato and spicy habanero peppers.  The flavors are brightened with fresh lemon juice and a medley of herbs and spices.

With Valentine’s Day only 3 days away, I remind you that it isn’t too late to make some yummy treats for that special someone.  From romantic dinner ideas to decadent desserts, we have an amazing collection of Valentine’s Day recipes on our forum:

Valentine’s Day Recipes

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New 5 Star Secret Recipe
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Sweet Butter’s Shrimp Ceviche

1 pound black tiger shrimp, tail-on
3/4 cup fresh lemon juice
1 onion
1/2 bunch fresh cilantro
2 to 3 tomatoes
1/2 to 1 habanero pepper, stemmed and seeded
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Sea salt, to taste

Bring a large pot of water to a boil. Add the shrimp and cook just until they turn a light pink, about 1 minute. Drain immediately and place in an ice bath to cool and stop the cooking process.

Peel and coarsely chop the shrimp and place in a medium bowl. Toss the shrimp with the lemon juice and set aside for about 1 hour to marinate.

While the shrimp is marinating, chop the onion, cilantro, tomatoes and habanero pepper, and place in a large bowl.

After the shrimp has marinated (it should be whitish-pink and firm throughout), drain the shrimp, reserving the liquid. Add the shrimp to the large bowl. Stir in the cumin, pepper, oregano and garlic powder, and season with one-fourth teaspoon salt. Taste, and add back a little of the strained lemon juice to brighten the flavors, and season again, if desired, to taste.

Makes 1 quart.

Source: L.A. Times

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Until Next Time… Be Well!

Kind Regards,

Ron

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