Joanne's Spicy Shrimp Salsa |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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This is my picky husband's favorite salsa. Sometimes he'll just eat the salsa by itself as a salad! This recipe comes from one of my favorite cookbooks, The Junior League Celebration Cookbook. Cooking time is refrigeration time. Ingredients:
2 large ripe tomatoes or 1 (14 ounce) can whole tomatoes, drained |
1/2 cup diced red onion |
1/8 cup seeded and diced jalapeno pepper (about 4) |
8 ounces small bay shrimp, cooked and shelled or 8 ounces medium shrimp, coarsely chopped |
1 tablespoon chopped fresh cilantro |
1/2 teaspoon cumin |
2 cloves garlic, minced |
4 teaspoons lime juice |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister.
2. Remove from the water, cool, and peel.
3. Coarsely chop the fresh or canned tomatoes and place in a large bowl.
4. Stir in the remaining ingredients.
5. Cover and refrigerate at least 4 hours.
6. Serve with baked tortilla chips or as a side dish.
7. For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency.
8. Stir in shrimp.
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