“…Puff… puff… would you kindly hurry? The heat here is drying my nose.”
—Red XIII, FFVII
For a vegetarian version, substitute a 14-oz. can of white beans, drained and rinsed.
- 1 pound large raw shrimp, peeled, deveined, tails removed
- 1 tablespoon olive oil (if grilling shrimp)
- Worcestershire sauce and freshly-ground pepper, to taste (if grilling shrimp)
- 1 pound Persian cucumbers, washed and diced (or 1 large common cucumber, peeled, deseeded, and diced)
- 2 ripe avocados, peel and seed removed, diced
- ¼ large red onion, peeled and diced (about ¼—½ cup)
- 2—3 red tomatoes (about 12 ounces), washed and diced
- 1 jalapeno pepper, washed and minced
- 1 serrano pepper, washed and minced
- 1 bunch fresh cilantro, washed and chopped
- Juice of 1 lemon (about 2 tablespoons to ¼ cup)
- 1 cup V8 juice, or tomato juice (if you have a juicer, try using Vincent’s Red Juice instead)
- 1 tablespoon hot sauce (Cholula or Tapatio are recommended)
- 1 lime, washed and quartered
- 1 bag tortilla chips
- Mexican beer (optional)
Toss raw shrimp with 1 tbsp. olive oil and a dash of Worcestershire sauce. Sprinkle with freshly-ground black pepper. Grill in a basket or on skewers over direct high heat for about 4 minutes, turning once, until the shrimp are firm to the touch and just turning opaque in the center.
Alternatively, bring a large pot of lightly salted water to a boil. Prepare an ice bath. Cook raw shrimp in boiling water for 1 to 2 minutes, until turning opaque. Remove and immediately immerse in ice bath. Drain well.
Combine cooked shrimp, diced vegetables, lemon juice, V8 juice, and hot sauce. Cover and refrigerate for a minimum of 1 hour, or overnight.
Spoon mixture into 4 bowls and garnish each with a lime wedge. Serve with tortilla chips and Mexican beer, if desired.
Final Fantasy Recipes 