This dish was improvised. I wanted it to be a cross between gazpacho and a regular shrimp cocktail. Here's what I went with:
14 oz. crushed tomatoes
1/4 cup seafood sauce
1 medium cucumber, finely diced
Tabasco sauce to taste
1/4 green pepper, finely shredded
1/4 sweet onion, finely shredded
14 oz. cut wax beans
1/2 c. lime juice
1/4 c. lemon juice
1/2 t. oregano
salt, black pepper to taste
I shredded the green pepper and onion in a food processor until it was a pulp. I combined all but the last two ingredients and let it sit in the fridge for several hours. To serve, I put about 6 shrimp in a goblet, spooned sauce over it, and garnished with a lime wedge. Very delicious and attractive! Next time, I will probably add some prepared horseradish.
The croquettes were quite good. Given the ingredients and the fact that they were fried and crispy, they could hardly help but be a win.
These were absolutely delicious, but I wasn't prepared for the quantity the recipe yielded. I now have a lasagna tray with approximately one-point-four metric tons of delicious comfort food in the fridge. Guess what I'll be having with every supper for the foreseeable future?
I overcooked these--it turned out more like a sauce than anything else. I spooned a bit over the salmon croquettes. I expected the cooked onions to be mild, but they had an almost dessert-like sweetness. If I make this again, I'll cook it more gently and I'll add something hot or spicy to offset the sweetness.
Green Bean Casserole
This was very good. I think the stuffing was what really made it a win. I baked it in a lasagna pan, but I probably should have used a souffle dish.