Virtual Supper Club - Deceptively Easy Gourmet

Happy April Fool's Day! But today's beautiful food is no joke. It is my turn to host the party this month and look what everyone is bringing! And the good news is that you don't have to loosen that belt to enjoy good food.

We all lead busy lives but want to have nice food. It doesn't have to be all that difficult. Together we have selected a menu that is so easy but so nice! Enjoy.

Jerry - Jerrys Thoughts, Musings and Rants  Phyllo Wrapped Asparagus with Prosciutto
Susan Linquist –The Spice Garden    Ham, Corn and Cheese Souffle
Roz - La Bella Vita    Pork Saltimboca with Polenta

Sandi -Whistestop Café Chocolate Souffle with Creme Anglaise 
Val- More Than Burnt Toast     Carmelized Espresso Frappe

Ceviche de Camaron

This recipe takes me right back to my very first visit to Mexico. Serve with the traditional saltines and you will forget about this terrible cold weather.

You can leave the shrimp whole and serve it like a shrimp cocktail as an appetizer. I roughly chopped mine so I could serve it with crackers. 

    1/2 c. chopped onion

    6 c. water

    3/4 c. fresh lime juice, divided

    1 lb. medium shrimp

    1 c. chopped peeled cucumber

    1/2 c. ketchup

    1/3 c. chopped fresh cilantro

    2 tbsp. Mexican hot sauce (such as Tamazula)

    1 tbsp. olive oil

    1/4 tsp. salt

Place chopped onion in a colander, and rinse with cold water. Drain.

Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Coarsely chop if you wish to use this as a dip. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.