Steven and I had to drop my car off this morning to be detailed. We got there around 9:30 a.m. and decided that because we had 6 hours to kill we would head over to Tysons. Recently I downloaded an application for a pedometer on my iphone and we clocked our walk around the mall. By the time we were done we had walked almost 3,000 steps. From what I have read 2,000 steps equals a mile, so in total we walked a mile and a half. Not too bad just to walk around the mall.
We stopped off at Coastal Flats because we were both hungry and craving a burger and they have the best burgers. It's a perfect balance of bread and burger. I hate burgers that are more bread than burger and vice versa. They top it with shredded lettuce and just the right balance of pickle, mayonnaise, ketchup and mustard. I had mine with sweet potato fries and Steven had his with shoestring fries.
As an appetizer we had the Yucatan Shrimp Cocktail, which is basically their version of a Shrimp Ceviche. By far this is my favorite appetizer because it's healthy and chock full of flavor. It's almost like shrimp with a tropical gazpacho. I will definitely try to replicate this recipe at home. From what I could tell it had shrimp, chopped tomato, chopped radish, mango cubes, avocado, lime juice, mango juice and fresh cilantro. They serve it with saltines and hot sauce.
I'm including a recipe for Shrimp Ceviche which I found on http://www.foodnetwork.com/. It's the closest recipe I could find. It's definitely worth a try.
Ingredients
1 quart salted water
1/2 cup plus 2 tablespoons freshly squeezed lime juice
1 generous pound unpeeled small shrimp (about 41 to 50 count to a pound)
1/2 medium white onion, chopped into 1/4-inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce
About 2 tablespoons olive oil, preferably extra-virgin (optional, but smoothes out sharpness)
1 cup peeled, diced cucumber or jicama (or 1/2 cup each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices, for garnish
Tostadas or tortilla chips or saltine crackers, for serving
Directions
Cooking and marinating the shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Serving the ceviche: Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines.
We stopped off at Coastal Flats because we were both hungry and craving a burger and they have the best burgers. It's a perfect balance of bread and burger. I hate burgers that are more bread than burger and vice versa. They top it with shredded lettuce and just the right balance of pickle, mayonnaise, ketchup and mustard. I had mine with sweet potato fries and Steven had his with shoestring fries.
As an appetizer we had the Yucatan Shrimp Cocktail, which is basically their version of a Shrimp Ceviche. By far this is my favorite appetizer because it's healthy and chock full of flavor. It's almost like shrimp with a tropical gazpacho. I will definitely try to replicate this recipe at home. From what I could tell it had shrimp, chopped tomato, chopped radish, mango cubes, avocado, lime juice, mango juice and fresh cilantro. They serve it with saltines and hot sauce.
I'm including a recipe for Shrimp Ceviche which I found on http://www.foodnetwork.com/. It's the closest recipe I could find. It's definitely worth a try.
Ingredients
1 quart salted water
1/2 cup plus 2 tablespoons freshly squeezed lime juice
1 generous pound unpeeled small shrimp (about 41 to 50 count to a pound)
1/2 medium white onion, chopped into 1/4-inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce
About 2 tablespoons olive oil, preferably extra-virgin (optional, but smoothes out sharpness)
1 cup peeled, diced cucumber or jicama (or 1/2 cup each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices, for garnish
Tostadas or tortilla chips or saltine crackers, for serving
Directions
Cooking and marinating the shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Serving the ceviche: Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines.
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