Best Scorpion Recipes

SCORPION BOWL

Steps:

• Place the crushed ice in a large pitcher and pour in the gin, dark rum, 151 proof rum, light rum, vodka, grenadine, orange juice, pineapple juice, and lemon juice. Stir well to mix, then pour into a large, decorative cocktail glass and garnish with pineapple, cherries, and straws.

SCORPION BOWL

Steps:

• In a blender, working in batches if necessary, combine the rum, lemon juice, orange juice, orgeat, Cognac and gin. Add the ice, then cover and blend at high speed until the ice is broken into small pieces, 5 to 10 seconds.
• Pour into a scorpion bowl, tiki bowl or small punch bowl. Garnish as desired. (If using a scorpion bowl with a volcano, this would be the time to light your flaming lime shell, if desired, taking care to keep garnishes out of the flame's reach. Snuff out any lingering flames before Step 3.)
• Serve immediately, with straws.

SCORPION BOWL

Steps:

• Place the crushed ice in a large pitcher and pour in the gin, dark rum, 151 proof rum, light rum, vodka, grenadine, orange juice, pineapple juice, and lemon juice. Stir well to mix, then pour into a large, decorative cocktail glass and garnish with pineapple, cherries, and straws.

SCORPION BOWL

Steps:

• Combine 4 ounces blended aged rum, 2 ounces lemon juice, 1 1/2 ounces each orange juice and orgeat (almond syrup) and 1 ounce each brandy and gin in a blender. Add 1 cup crushed ice and blend until very cold. Pour into a large shallow glass and add a few ice cubes. Garnish with an edible flower and lemon slice. Serve with 2 straws.

TRADER VIC'S SCORPION

Steps:

• Mix thoroughly and pour over cracked ice. Let stand 2 hours, add more ice and pour into champagne glasses.

SCORPION

Steps:

• To a cocktail shaker filled with ice, add all the ingredients.
• Shake vigorously.
• Strain into a highball glass filled with ice.
• Squeeze one wedge of lime into the glass and drop the lime wedge into the glass.
• Serve with a straw.

JALAPENO SCORPION PIGS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Cut a slit in each jalapeno; remove the seeds and the stem.
• Mix minced olives, chicken soup base, and cream cheese together in a small bowl. Transfer the cream cheese mixture into a piping bag, or a plastic sandwich bag with the corner snipped off. Pipe the mixture into the jalapeno pepper halves, filling each about 1/3 full. Press the cheese into the pepper with a spoon or finger.
• Insert a whole shrimp with the tail facing up into the stem-side of the filled jalapeno pepper. If the shrimp does not completely cover the cream cheese, cut a small piece from another shrimp to fill the tip of the pepper. Fill the any remaining space of the pepper by piping on more cream cheese. Wrap each stuffed pepper with a slice of bacon, securing with a toothpick through the center. Repeat until all the peppers are filled.
• Bake in the preheated oven until the bacon is browned and crisp, 25 to 30 minutes.

APERITIF SCORPION BOWLS

Steps:

• In a punch bowl or pitcher, combine the amaro, sweet vermouth, and bitters. Working one by one, hold the lemon peels by their long edges with the peel facing down into the bowl. Pinch the peel to express the citrus oils and drop the peel into the bowl. Serve in ice-filled punch or lowball glasses and top each drink with sparkling water just before serving.
• In an ice-filled punch or lowball glass, combine the amaro, sweet vermouth, and bitters. Top with sparkling water. Hold the lemon peel by its long edges with the peel facing down into the glass. Pinch the peel to express the citrus oils, drop the peel into the glass, and serve.

LIGHTENED UP SCORPION CUP

Steps:

• Combine orange juice, lime juice, rum, brandy, amaretto, and 3/4 cup ice in a cocktail shaker. Cover and shake until well chilled. Pour unstrained into a wide glass mug or bowl. Pile remaining 3/4 cup ice in center. Serve with 2 straws.

SCORPION

Steps:

• Shake liquid ingredients in cocktail shaker with crushed ice.
• Place liquid into tiki or decorative bowl.
• Serve with 4 very long straws, if you have them.
• Alternatively, you can serve in a highball glass.
• Garnish with pineapple chunk and maraschino cherry on plastic spear, if desired.
• Serve.
• Note: orgeat syrup may be hard to find; check specialty liquor stores and coffee shops.
• Ask for a special order, if needed.

SCORPION BOWL

Steps:

• Place the crushed ice in a large pitcher and pour in the gin, dark rum, 151 proof rum, light rum, vodka, grenadine, orange juice, pineapple juice, and lemon juice. Stir well to mix then pour into a large decorative cocktail glass and garnish (optional) with pineapple chunks and cherries.

SCORPION BOWL

Steps:

• Combine the guava juice, pineapple juice, passionfruit juice, dark rum, white rum, gin, lemon juice, vodka and grenadine in a pitcher and stir. Pour into a scorpion bowl filled with ice and add the cherries and pineapple chunks. Add 6 straws. Pour the 151 rum into the shot well of the scorpion bowl and carefully light it on fire. Serve.

SCORPION CHILI

Steps:

• In a medium sauce pan combine jalapenos, green chilies tomatoes,garlic, fresh cilantro, and one cup broth over high heat. Bring to a boil, then lower heat and simmer for ten minutes. Pour this mixture into a blender and puree. Set aside. In a large pot over med heat brown chorizo (soyrizo). Add Onions and cook until well browned. Add Green peppers, and remaining spices. Continue to cook for 5 min. stirring occasionally. Add beans, remaining broth, and pureed mixture.simmer om low heat for one hour. Add salt and corn. Garnish with Green onions, tortilla chips, cheese and sour cream. serves 8 to 10

SCORPION

Steps:

• In a blender blend the rum, brandy, orange juice, lemon juice and orgeat syrup with the crushed ice until smooth at high speed. Pour into an Old-fashioned glass and garnish with the orange slice and the cherry.

SCORPION LEMONADE

Steps:

• Combine water, lemon juice, agave nectar, and cayenne pepper in a bottle or jar with a lid; cover and shake well. Refrigerate until chilled.

SCORPION FISH WITH ENGLISH PEA SAUCE AND FRESH MOREL MUSHROOMS: SCORFANO IN PADELLA CON SALSA DI PISELLI FRESCHI E FUNGHI SPUGNOLE

Steps:

• For the fish stock:
• Place the scorpion fish bones, 2 tablespoons of shallots, 1 bay leaf, 1/4 cup of the wine, a pinch of sea salt and 1 clove garlic in a 1-quart saucepan. Add enough cold water to cover and cook over high heat until it reaches a low rolling boil. Reduce the heat and simmer for 45 minutes. Strain and reserve for later use.
• For the Pea Sauce:
• In a large skillet, heat 1 tablespoon of oil with 4 tablespoons of butter over medium heat. Add 2 tablespoons of shallots and 1 clove of minced garlic and saute until translucent. Add the peas, 1/4 cup of wine, and 1/4 cup of fish stock and bring to a boil over high heat. Reduce the heat to medium and continue cooking for 10 to 15 minutes, or until peas are tender and bright green. Remove from the heat and transfer to a blender. Puree until smooth. Season with salt and pepper, to taste, and add 1 more tablespoon of olive oil. Set aside.
• For the Fish and the Morels:
• Heat 2 large saute pans over medium-high heat. To 1 pan, add 2 tablespoons of oil, and then add the remaining shallots and 1 clove of minced garlic, and saute for 1 minute. Add the fresh morels and cook until mushrooms are tender. Season with salt and pepper, to taste.
• Meanwhile, heat the remaining 1 tablespoon oil in the other saute pan over medium-high heat. Season the fish with salt and pepper and place fish in pan, skin side down. Add 2 sprigs of thyme and the remaining 2 cloves whole garlic. Reduce the heat to medium, and turn the fish over after 3 minutes of cooking or when the skin has become slightly golden in color. Continue cooking on the other side for 3 to 4 minutes. Add the remaining wine and 1/4 cup of fish stock and cook just until the fish is cooked through. Remove from the heat.
• To serve, ladle a small circle of the pea puree onto the center of the plate. On top, place the morels and the fish, skin side up. Garnish with the remaining sprigs fresh thyme and 1 of the roasted garlic cloves from the pan the fish was cooked in.

SCORPION TAILS SERVED WITH CILANTRO-LIME RANCH SAUCE

Steps:

• 1)In a large mixing bowl,prepare the ranch dressing mix by placing all of the ingredients together in the bowl, and blend well using a hand mixer.Cover and refrigerate.(It is better if this item is made 4-6 hours ahead of time.) 2)Blanch bacon and set aside for later use. 3)Mix seasoning flour together in a bowl, and place in a baggie for later use. 4)Mix egg wash together in a seperate bowl and set aside for later use. 5)In a large pot, add vegetable oil 3" deep(1/2 of a bottle more or less), and heat oil to 350 degrees. 6)Flash fry the de-seeded jalapenos until they become limp(2-3 minutes), place on a towel and allow to cool.Turn off grease and set aside to use later. 7)After peppers are cool, slice along the outside and open peppers flat. 8)Butterfly shrimp and mold the jack cheese into the shrimp.Place one shrimp in each jalapeno, and roll the jalapeno around the shrimp and cheese. 9)Take one slice of bacon, and wrap it around the jalapeno and shrimp, making sure to cover as much of the jalapeno as possible, as tight as possible to ensure that the ingredients stay together.Place a toothpick in each shrimp if you so desire( they can be removed later) 10)Place the jalapeno/shrimp/bacons on a pan, and put in the freezer for 30-45 minutes( to firm them up and make easier to dip) 11)Remove scorpion tails from the freezer.Grabbing the shrimp by the tail, place in the egg wash, then transfer to the seasoned flour mix, tossing well to make sure the shrimp is well coated.Repeat steps until all shrimps are battered.Return the battered scorpion tails to the freezer for an additional 30 minutes. 12)Reheat oil to 350 degrees.Remove the scorpion tails from the freezer and fry until done(you can tell that the tails are done when cheese starts to ooze from the shrimp and the scorpion tails are golden brown.Remove from the oil and place on a towel to drain.Serve shrimps on a bed of leaf lettuce with the cilantro-lime dressing.

ASIAN SCORPION PEPPER JELLY WINGS

Steps:

• 1. Mix star anise, ginger, onion and salt and pepper together in a mixing bowl. Rub all wing pieces and marinate for at least 4 hours best overnight.
• 2. Deep fry wings at 350 degrees in batches for 8-10 minutes until golden brown and juices run clear. Remove from fryer and drain on paper towels.
• 3. Meanwhile, add all sauce indredients to a medium-high heat sauce pan and whisk. Bring to a boil and reduce heat to a simmmer. Allow sauce to reduce to a 1/3. This may take 10-12 minutes.
• 4. Add sauce and wings in a large mixining bowl. Toss wings until well coated.
• 5. Transfer wings to a serving platter pour sauce over wings and garnish with cilantro.