Shrimp Salsa

Hardware

  • Large mixing bowl
  • Grill
  • Ingredients

    1 lb   shrimp, peeled
      salt
      black pepper
    2 med-lg   tomatoes, seeded and diced
    1 med-lg   red onion, diced small
    1/4 cup   fresh cilantro, chopped
    2 tsp   cumin
    2 tsp   coriander
    1/4 tsp   adobo sauce
    1 tsp   olive oil
    1/4 cup   lime juice
      salt
      black pepper

    Procedure

    1. Toss the shrimp with salt and pepper; skewer and grill until just done.

    2. Allow the shrimp to cool then chop into medium chunks.

    3. Combine all ingredients in a bowl and mix well.

    Notes

    The adobo sauce is the stuff found in cans of “chipotles en adobo”; the original recipe called for Tabasco sauce but to me that’s the wrong flavor. If you don’t have adobo, use whatever hot sauce you like, but one with a smoky flavor works best.

    Except for the shrimp, all quantities are very rough approximations. The size of tomatoes and onions varies so much, the bitterness of lime juice can be anything from subtle to pronounced, and your tolerance for heat may be quite different from mine; given all of that, it’s impossible for me to tell you how much of each ingredient to use – but here are some guidelines:

    Rating

    Difficulty: Very easy.

    Time: 30 minutes.

    Precision: 1.

    Source

    Adapted from Big Flavors of the Hot Sun, by Chris Schlesinger and John Willoughby.


    [Up to the recipe index] [Abbreviations] [Back to AdamM’s home page]