Cold Shrimp Cocktail Soup

Ingredients:
2 lb. Bag of cooked and peeled shrimp, the large size is good.
½ of a medium onion, diced
6 Roma tomatoes diced
4 - 6 avocadoes diced
3 or 4 Serrano peppers cut into rings, these will not make the soup hot unless you eat one.
3 or 4 limes juiced ( older limes are dry…get fresh one if you can)
2 bunches Cilantro chopped and large stems removed
¼ cup Ketchup
1 64 oz. Bottle of Clamato juice, I always put a few drops of water in the bottle after you have poured it out, to loosen the spices stuck to the bottom… shake it up…
½ cup Valentina sauce, can be found in the grocery store in the Mexican aisle 1T celery salt (to taste)


Instructions:
Chop the cilantro in to small pieces… if they are left whole, they tend to get caught in ones throat, causing one to choke.

Mix all of the ingredients.


Cover with plastic and chill. Serve cold.

NOTE: This is a good starting point but you can add more or less lime juice, serranos, salt, etc to adjust to your taste. Enough cilantro is a MUST. Do not skimp on the cilantro… it doesn’t taste nearly as good without 2















bunches. Even if you are not a fan of the cilantro… you must add plenty.

(This is the VERY FIRST CERTIFIED FRICKIN' DELISH recipie. Submitted by Paty McFarland)

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Sticky Coconut Chicken

Ingredients: (Marinade)
1 can coconut milk
1 T minced ginger, fresh
1 t black pepper
1 t hot chili flakes
6 boneless, skinless chicken thighs or 15 boneless skinless chicken tenders

Ingredients: (Glaze)
1/2 cup seasoned rice vinegar
1/4 cup balsamic vinegar
1/2 cup sugar

3 T. soy sauce

1 t chili flakes

Instructions:

In a freezer, gallon size ziplock bag, put in the coconut milk, ginger, pepper and chili flakes. Put in chicken and seal bag airtight. Mush around the bag so that all the chicken is coated nicely.

Put in the refrigerator for 2 –3 hours if using tenders or 6-24 hours for thighs.

Grill or broil the chicken until it is thoroughly cooked.

In the meantime, make the glaze:
Put into a pot, the vinegars, sugar, soy sauce and chili flakes. If you like it hotter, add an extra teaspoon of chili flakes. Bring to a boil over high heat.

Let it boil for 8 minutes. Don’t turn the heat down. The best way to test for doneness, is to put some glaze on a spoon and let it cool for a minute. If it runs like cough syrup, the glaze is done.

It will thicken as it cools. If you cook the glaze to long, you will have vinegar taffy. Vinegar taffy is NOT frickin delish!!!

Pour glaze over cooked chicken. Serve over rice if desired.

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