FLORIDA KEY WEST, INC.
5470 DIVISION DRIVE, FT. MYERS, FL 33905
TEL: 239-694-8787
CHINESE CHICKEN & SHRIMP
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1/4 cup + 1 tsp. FLORIDA KEY WEST KEY LIME JUICE, divided |
3/4 lb. chicken cutlet, cut into bite-sized pieces |
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1/4 cup + 2 tbs. soy sauce, divided 1/4 cup light brown sugar |
1/2 tsp.+ 1/4 tsp. ginger, divided 3/4 lb. shrimp, peeled and cleaned |
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1/4 cup cooking sherry, divided (2 tbs. + 2 tbs.) |
1 tbs. water 2 tbs. chopped shallots 2 tsp. sugar |
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2 tbs. + 1 tsp. sesame oil, divided |
2 cloves garlic, minced |
In a medium bowl, combine 1/4 cup lime juice, 1/4 cup soy sauce, brown sugar, 2 tbs. cooking sherry, garlic, 2 tbs. sesame oil and 1/2 tsp. ginger, stirring until the sugar is dissolved. Add the chicken and shrimp; marinade at least 1 hour. If desired, chicken and shrimp can be strung on water-soaked-toothpicks to make mini-kabobs. Preheat broiler. Place meat on rack in broiler pan; brush with marinade. Broil 2 minutes. Turn meat, brush with marinade; broil 2-3 minutes longer or until meat is cooked through.
Prepare the dipping sauce by combining the remaining lime juice, soy sauce, cooking sherry, sesame oil, ginger, water and sugar. Services 8 to 12 as appetizer or 4 as main course.
GUACAMOLE
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1 ripe avocado, peeled & diced 1 lg. tomato, diced |
2-3 tbs. FLORIDA KEY WEST KEY LIME JUICE |
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1/2 cup diced red bell pepper |
2 jalapeno or serrano peppers, |
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3/4 cup finely diced red onion |
seeded and minced |
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1 clove garlic, minced |
1/4 cup chopped cilantro |
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salt & pepper to taste |
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In a large bowl, combine all ingredients. Stir well. Serve with chips or fresh vegetables. Serves 6.