SCALLOP AND SHRIMP COCKTAIL RECIPE | MARCELA VALLADOLID ...
Provided by Marcela Valladolid
Total Time 50 minutes
Prep Time 45 minutes
Cook Time 5 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
- Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chile and hot sauce in a large bowl. Season with salt and pepper.
- Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.
Nutrition Facts : Calories 139 calorie, FatContent 1 grams, SaturatedFatContent 0 grams, CholesterolContent 133 milligrams, SodiumContent 1139 milligrams, CarbohydrateContent 11 grams, FiberContent 0.5 grams, ProteinContent 20 grams, SugarContent 5 grams
PEANUT BUTTER CUP BROWNIES | KAREN'S KITCHEN STORIES
With their decadent dark chocolate filling, these peanut butter cup brownies are the perfect dessert for chocolate lovers.
Provided by Karen's Kitchen Stories
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Number Of Ingredients 16
Steps:
- Spray a 12-cavity muffin tin with spray oil.
- Beat the butter and brown sugar in the bowl of a stand mixer with the paddle attachment on medium speed for about 3 minutes.
- Add the egg yolk, the vanilla, and beat for about 2 more minutes on medium.
- Add the flour and salt and beat on low until just combined.
- Divide the dough into 12 equal pieces, about 38 grams each (2 tablespoons).
- Press the dough into the cavities of the muffin tin to line the bottom and up the sides.
- Heat the oven to 325 degrees F.
- Combine the chocolate, butter, and peanut butter in the top of a double boiler and cook over simmering water, stirring regularly, until melted. Remove the top pan and set aside to cool for 10 minutes.
- In the bowl of a stand mixer, beat the eggs on medium. Slowly pour in the sugar and salt in a steady stream and beat until pale yellow, about 2 minutes.
- Fold in the cooled chocolate mixture and the vanilla until fully combined. Fold in the cocoa powder.
- Add about 3 tablespoons (50 grams) of the mixture to the molded cookie cups.
- Bake for 18 to 20 minutes. The tops should be round, and possibly cracked.
- Let the pan cool on a wire rack for 10 minutes.
- Turn the brownies out on a wire rack to cool completely.
- Add the peanut butter and milk to a microwave safe bowl. Microwave the mixture in 10 second intervals, whisking in between.
- Continue until the mixture is creamy, smooth, and shiny.
- Drizzle over the brownies.
Nutrition Facts : Calories 369.59, FatContent 21.34, SaturatedFatContent 10.77, CarbohydrateContent 39.01, FiberContent 4.69, SugarContent 19.68, ProteinContent 7.93, SodiumContent 165.63, CholesterolContent 74.43
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