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For shrimp ceviche I suggest the website Simplyrecipes.com. The recipe is very well written, easy to follow and has pictures of what the ceviche should look like. Just remember that with shrimp ceviche, the shrimp will need cooked slightly before making it because the acids will not cook the shrimp or get rid of bacteria like they do when using fish.
"Ceviche Shrimp" is a type of fresh salad, using cooked shrimp as a primary ingredient and an assortment of garden-fresh or canned vegetables, to suit your palate. Alicia Ross offers a book titled "Ceviche for Beginners" that would probably answer all your questions.
One can create a delicious shrimp dip by using gelatin, white wine, mushroom soup, mayonnaise, sour cream, celery, lemon juice and tabasco. One can follow a recipe from Allrecipes.
Yes, stewed tomatoes or picante sauce can be substituted in equal amounts for any recipe that calls for tomato juice or ketchup. My family likes to put their ketchup on the meat loaf after it is cooked, so using tomato juice or ketchup in the recipe was to much, but the stewed tomatoes give the dish a milder flavor. The picante sauce spices it up.
You can most definitely combine the two items together in a recipe. It is actually quite healthy for you. You can find recipes at the following site: www.healthyrecipes.com/search=chickenandshrimpcouscous.html.
Cooked shrimp can be left out at room temperature for no more than two hours. After the two hours has passed, you either need to refrigerate the shrimp or throw it away. Shrimp left out on ice will last much longer.
If you don't like coconut, you can substitute it in a recipe by using chopped almonds instead. Alternatively, you could use macadamia nuts.
The recipe calls for mayonnaise, but alternatively you could use molasses.
Basically, you're going to need to reduce it by quite a bit to remove a lot of the water. I would put it in a saucepan and simmer (not boil) for quite a while, stirring every once and a while, and let heat and evaporation do their job. There are thickening agents you could use, but any of them would change the taste of the sauce/paste, and might change a recipe using it, so best to just concentrate it using heat.
One could find a good recipe using corn pepper when one goes to sites like allrecipies dot com, foodnetwork dot com, bbcgoodfood dot com, eatingwell dot com, etc.
You could use grapefruit juice.
They say tomato juice helps, but it could be an old wives tale.