Annie’s Signature South Padre Island Margarita

YIELD Serves 6 (Makes about 3 cups)

Ingredients

3/4 cup fresh lime juice, about 3 large limes

6 tablespoons sugar

1 1/4 cup tequila reposada

1/4 cup orange liqueur

Lime wedges

Coarse salt

About 1 1/2 cups small (or coarsely broken) ice cubes

1 can Modelo Negro

INSTRUCTIONS

Make limeade. Combine the lime juice, sugar and 1 cup water in a glass or plastic pitcher. Cover and refrigerate if not using right away (but no longer than 24 hours).

Finish and serve margaritas. Add the tequila and orange liqueur to the pitcher of limeade. Rub the rims of 6 glasses with a lime wedge, then dip them in a dish of coarse salt. Combine the margarita mixture with the ice and stir 10 to 15 seconds, then strain into the prepared glasses. Top with an ounce or two Modelo Negro. Repeat.

Rich and Velvety Shrimp Bisque

YIELD Serves 4 to 6 (Makes 6 cups)

TIME 1½ hours

Ingredients

2 pounds shell-on shrimp, preferably Gulf or Mexican Whites

3 tablespoons olive oil

cup brandy or cognac, warmed

2 tablespoons unsalted butter

1 small carrot, chopped fine (about 3 tablespoons)

1 small rib celery, chopped fine (about 3 tablespoons)

1 small onion, minced (about 6 tablespoons)

1 medium clove garlic, minced

½ cup unbleached all-purpose flour

1 ½ cups dry white wine

4 bottles clam juice (8-ounce, 4 cups total)

1 can (14 1/2 ounces) diced tomatoes, drained

1 sprig fresh tarragon leaves

1 cup heavy cream

1 tablespoon lemon juice from 1/2 lemon

Pinch cayenne pepper

2 tablespoons dry sherry or Madeira

(Shrimp shells contribute flavor to the bisque, so be sure to purchase shell-on shrimp.)

Instructions

1. Peel 1/2 pound shrimp, reserving shells, and cut each peeled shrimp into thirds. With paper towels, thoroughly pat dry remaining shrimp and reserved shells.

2. Heat 12-inch heavy-bottomed skillet over high heat until very hot, about 3 minutes. Add 1 1/2 tablespoons olive oil and swirl to coat pan bottom. Add half of shell-on shrimp and half of reserved shells; sauté until deep pink and shells are lightly browned, about 2 minutes. Transfer shrimp to medium bowl and repeat with remaining oil, shell-on shrimp, and shells. Return first browned batch to skillet. Pour warmed brandy over shrimp and wave lit match over pan until brandy ignites, shaking pan. When flames subside, transfer shrimp and shells to food processor bowl fitted with steel blade and process until mixture resembles fine meal, about 10 seconds.

3. Heat butter in large, heavy-bottomed Dutch oven over medium heat until foaming. Add carrots, celery, onion, garlic, and ground shrimp; cover and cook, stirring frequently, until vegetables are slightly softened and mixture is fragrant, about 5 minutes. Add flour and cook, stirring constantly, until combined thoroughly, about 1 minute. Stir in wine, clam juice, and tomatoes, scraping pan bottom with wooden spoon to loosen browned bits, if any exist. Cover, increase heat to medium-high, and bring to boil; then reduce heat to low and simmer, stirring frequently, until thickened and flavors meld, about 20 minutes.

4. Strain bisque through chinois into medium container, pressing on solids with back of ladle to extract all liquid. Wash and dry now-empty Dutch oven; return strained bisque to Dutch oven and stir in tarragon, cream, lemon juice, and cayenne. Bring to simmer over medium-high heat; add reserved peeled and cut shrimp and simmer until shrimp are firm but tender, about 1 1/2 minutes. Discard tarragon sprig; stir in sherry, season to taste with salt and pepper, and serve hot.

Cocktail Crab Cakes

YIELD Makes 24 small cakes

Ingredients

Crab Cakes

1 pound jumbo lump crabmeat, picked over to remove cartilage and shell

4 scallions, green parts only, minced

1 tablespoon chopped fresh parsley leaves

1 ½ teaspoons Old Bay seasoning

2-4 tablespoons fine dry bread crumbs

¼ cup mayonnaise

1 large egg

½ cup unbleached all-purpose flour

6 tablespoons vegetable oil

Creamy Dipping Sauce

¼ cup mayonnaise

¼ cup sour cream

2 teaspoons minced canned chipotle chiles in adobo sauce

1 small garlic clove, minced or pressed through a garlic press (about 1 teaspoon)

2 teaspoons minced fresh cilantro leaves

1 teaspoon juice from 1 lime

Instructions

1. FOR THE CRAB CAKES:: Gently mix the crabmeat, scallions, parsley, Old Bay, 2 tablespoons of the bread crumbs, and mayonnaise in a medium bowl, being careful not to break up the crab lumps. Season with salt and white pepper to taste. Carefully fold in the egg with a rubber spatula until the mixture just clings together. Add more crumbs if necessary.

2. Line a rimmed baking sheet with parchment paper. Using a generous tablespoon, form the mixture into 24 cakes, each 1½ inches in diameter and ½ inch thick. Place each finished cake on the baking sheet. Cover with plastic wrap and chill at least 30 minutes. (The cakes can be refrigerated for up to 24 hours.)

3. FOR THE DIPPING SAUCE: While the cakes are chilling, combine all the ingredients in a small bowl. Cover and refrigerate to blend flavors, at least 30 minutes and up to 2 days.

4. TO FINISH THE CRAB CAKES: Adjust an oven rack to the middle position and heat the oven to 200 degrees. Line a baking sheet with a double thickness of paper towels. Put the flour in a pie dish. Lightly dredge half of the crab cakes, knocking off the excess.

5. Meanwhile, heat 3 tablespoons of the oil in a large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently place the floured crab cakes in the skillet; pan fry until the outside is crisp and brown, 1 to 2 minutes. (Flour the remaining cakes while the first batch is browning.) Using a spatula, turn the cakes. Pan fry until the second side is crisp and brown, 1 to 2 minutes. Transfer the finished cakes to a baking sheet lined with paper towels and place the sheet in the oven.

6. Pour off the fat from the hot skillet and wipe clean with paper towels. Return the skillet to the heat, add the remaining 3 tablespoons oil, and heat 1 minute. Add the remaining cakes and pan-fry as above. Serve hot with the dipping sauce.