Decadent, but sooo good

[MustLose80]

I am a person that loves extreme flavor and I have cooked since I was 5, literally. So, at times I put together some of my favorite flavors that most people would look at suspiciously, but here is a recent favorite that I love in winter as well as summer.

Quickly saute some shrimp (I like gulf best and can add oysters, or scallops too) in chorizo, garlic and a little salt. I let it cool to warm and toss it in a bowl with fresh sushi quality salmon (raw, which you may leave out and it is still great) chunks of ripe Hass avocado, chopped red and green onion, fresh cilantro and basil, grape tomatoes cut in half, a squeeze of lime juice, red chili paste and real wasabi, if desired. A sprinkling of smoked sea salt is good on it too.

This could be adapted as a great topping for those parmesan crackers I have seen on here for a party appetizer. I adapted it from a recipe where I also used mango, soy sauce and glass noodles.

[ValidRouge]

This sounds good. I'm not into the raw salmon, but everything else sounds wonderful.

[MustLose80]

VR, it is very good. I like to play with my food and encourage others to do the same and adapt recipes to their own favorite tastes.

I have to tell ya girl, I am impressed with that prom dress. Great Job! I never even dream of getting into the size 3 I was back then. I will be thrilled with an 8!!!

[Desertthorn]

LOL where are you from. People from Michigan don't know about seafood do they? What a great recipe. Thanks for sharing

[MustLose80]

Hi Desertthorns! Ok, I don't want to offend any Michigan people here, but I don't think they know about seafood. I am from Texas. I live in Michigan now. I have lived all over the country and have several different heritages to take incredible recipes from. Though, being from the south, you know we show our love with food. I have a love affair with Jewish, Yeminite/Middle Eastern, Italian (as long as it isn't pasta and red sauce), Polynesian, Japanese and Caribbean cooking. California fresh is pretty darn good as well! I have lived there too.

[ValidRouge]

Thanks Pamela. I think my right arm was a size 3 once! I am thrilled though to have gotten back into my high school sizes.

I like finding new foods and flavors and textures to try. I just haven't gotten the courage to try sushi. I had the word "yet" in there, but I had to take it out...I don't know if I'll ever get to that point....

[imgonnagethin]

Yummmmm - that sounds fab! Love that combo of flavours, gonna have to try it next time I get some decent prawns!

Thanks for the recipe

Kay

[MustLose80]

You are so welcome Imgonnagethin. I am waaaay into full flavors and love to try any dish I haven't tried before. Unfortunately, there are only a few foods I hate and as far as I know, only 2 I will NEVER try. I hate kidney and wax beans, period. I refuse to try fresh raw monkey brains right out of the monkeys head and I refuse to eat BIRD dropping soup. Other than those, I pretty much like everything....even cow/lamb/goat brains, fries, heart, liver, intestine, sweetbreads and tongue. Lamb/goat tongue makes EXCELLENT BBQ.
I know....now you won't talk to me anymore....LOL

[MustLose80]

Good evening VR,

You look about a size 5 or the most 7 in that pic. You look good.

Let me tell you about sushi, just in case you get curious. Hands down, the American favorite is raw salmon. It is very buttery tasting, truly. I am pretty sure you would like it.
I love pretty much all of it. The only cooked I eat is BBQ eel and spider (which is just softshell crab). I do not eat "sushi" though. I eat sashimi, which is the raw fish, or cooked item without the rice. With sashimi, rice is served in a bowl on the side. I don't like a big hunk of rice with my raw stuff. I prefer to swallow about $60-$80 in raw fish and eat $1 of rice, rather than the other way around. If you you ever do decide to eat it, do not think, "I will go to the less expensive place since I do not know how I like it yet." Nope, go to the BEST place around and if you don't live near a big city, you might not want to go at all. You need it fresh, like 1 day fresh. The only true exception is with the giant clam. It is best eaten 3-4 days old, it is softer that way. Fresh it is hard and chewy.
My favorites are the salmon #1, scallop, shrimp, sea urchin, giant clam, abalone.....but the tunas (many different ones), mackerel and so on are wonderful. I just have a love for the buttery tasting ones. Raw shrimp is very sweet, get them to fry the heads for you and eat those too, very yum.
I have tricked a few people into eating sashimi and they loved it ! LOL

[Miss Phode]

Yum yum yum yum yum. I want some of this.