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Ray’s Cafe Seafood Margarita
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 25 min
- Yield
- 2.00 serving(s)
Categories
- seafood cocktail
Cuisine
- Fusion
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Gluten-free
Allergens
- Possible Crustaceans — check ingredient labels
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Ray's Cafe Seafood Margarita brings together 4 large prawns, cooked and peeled (8-12 per pound), 4 ounces bay shrimp, cooked, 2 ounces cooked dungeness crabmeat in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 4 large prawns, cooked and peeled (8-12 per pound)
- 4 ounces bay shrimp, cooked
- 2 ounces cooked dungeness crabmeat
- 6 lime segments
- 6 orange sections
- 1/2 cup cubed mango
- 2 tablespoons chopped cilantro
- 2 teaspoons fresh lime juice
- kosher salt
- 2 leaves radicchio
- 2 leaves curly endive lettuce
- crispy corn chips
- fresh cilantro stem
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Instructions
Dice 2 of the jumbo prawns. Butterfly the remaining 2 prawns by cutting lengthwise down the backs.
In a medium bowl, mix diced prawns, butterflied prawns, shrimp, crabmeat, lime segments, orange segments, mango, cilantro and lime juice.
Season with salt to taste and marinate in refrigerator for 15 minutes.
Line 2 chilled margarita glasses with radicchio and endive.
Spoon mixture into glasses and garnish with corn chips and cilantro sprigs. Serve immediately.
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