Shrimp with Salsa, Avocado, and Chips |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is the sort of food that seems too messy for a picnic. But a jar captures the juicy flavors of a Mexican shrimp cocktail. Ingredients:
2 medium tomatoes, chopped (1 cup) |
1/4 cup chopped white onion |
1/4 cup finely chopped cilantro |
1 to 2 teaspoons chopped fresh serrano chile, including seeds |
2 tablespoons ketchup |
2 to 3 tablespoons fresh lime juice, divided |
1 pound peeled cooked shrimp, cut into 1/2-inch pieces |
2 (6- to 8-ounces) firm-ripe avocados |
2 cups shredded green cabbage |
1/2 cup coarsely crumbled tortilla chips |
accompaniment: tortilla chips |
Directions:
1. Stir together tomatoes, onion, cilantro, chile, ketchup, 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir in shrimp and season with salt and pepper.
2. Mash avocados with remaining 1 to 2 tablespoons lime juice and 1/2 teaspoon salt.
3. Divide shrimp mixture among jars and layer avocado, cabbage, and crumbled chips on top.
4. Cooks' note: Assembled jars, without crumbled chips, can be chilled up to 6 hours. Add chips and serve at room temperature.
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