Citrus Shrimp Salsa Recipes

CITRUS SHRIMP NACHOS

Steps:

• For the shrimp: Chop the shrimp into small pieces and add to a large bowl. Add the jicama, mango, pimentos, cilantro and scallions.
• For the citrus marinade: In a mason jar, combine the olive oil, orange juice, honey, hot sauce, salt, lime zest and juice and a pinch of pepper. Secure the lid and shake to combine. Pour over the shrimp mixture and toss to coat. Cover and refrigerate at least 1 hour.
• For serving: Top individual chips with a small scoop of the marinated shrimp mixture. Garnish with queso fresco and cilantro leaves.

CITRUS SHRIMP SALAD

Steps:

• For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
• Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
• For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
• Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.

SHRIMP SALSA

Steps:

• Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

CITRUS SHRIMP

Steps:

• In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
• Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
• Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

ARTICHOKE BOTTOMS WITH SHRIMP AND CITRUS SALSA

Steps:

• Fill large nonreactive pot with cold water. Quarter two lemons; squeeze juice into water, and add quarters to pot. Trim one artichoke at a time, cutting stem to one-half inch. Remove leaves down to fuzzy choke, and neatly trim bottom of green exterior. Transfer artichoke to water. Repeat for all artichokes. Add 1 1/2 teaspoons salt, peppercorns, bay leaves, garlic, and 1 tablespoon oil. Cover, bring to a boil, and reduce to simmer. Cook, covered, over low heat until tender when pierced in center, 20 to 30 minutes. Drain.
• Meanwhile, cook shrimp in boiling water until opaque, 2 to 3 minutes. Strain; place under cool running water to stop cooking. Cut into three-quarter-inch pieces. Set aside.
• When artichokes are cool, 15 to 20 minutes, scoop choke; discard. Neatly trim artichoke bottoms; transfer to shallow container. Drizzle with 2 tablespoons oil, 2 tablespoons juice from remaining lemon, 1/4 teaspoon salt, and pepper. Coat artichokes in mixture. May be refrigerated up to one day ahead.
• Place the artichokes on a serving dish or platter. Arrange a small lettuce leaf on top of each artichoke. Fill each with shrimp and salsa.

SKINNY CITRUS SHRIMP TACOS

Steps:

• In 1-gallon resealable food-storage plastic bag, mix shrimp and marinade ingredients. Seal bag. Refrigerate 30 minutes.
• Meanwhile, in medium bowl, mix cucumber salsa fresca ingredients. In small bowl, mix yogurt crema ingredients.
• Drain shrimp; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes, stirring occasionally, until pink. Drain, if needed. Spoon shrimp on tortillas; top with cucumber salsa fresca, and drizzle with yogurt crema.

CITRUS SHRIMP SALSA

Steps:

• Combine all ingredients in a large mixing bowl.
• Chill for 30 minutes or until ready to serve.
• Serve with tortilla chips and additional lime wedges.

CITRUS SALSA

Steps:

• Roast jalapeno over a gas flame or under a broiler until blackened. Let cool in a paper bag. Peel, seed, and cut jalapeno into quarter-inch pieces.
• Remove peel and pith from all citrus using a sharp paring knife. Place a strainer over medium bowl. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments. Squeeze remaining membrane to extract juice; reserve. Cut segments into 1/4-inch pieces; transfer to a separate bowl.
• Add onion to citrus. Halve tomatoes lengthwise, squeeze out seeds; cut into 1/4-inch pieces. Gradually add reserved peppers, tasting for heat. Stir in thyme and oil, adding reserved citrus juice if salsa is dry.

CITRUS SHRIMP SALAD

Steps:

• In a large bowl, whisk together the first eight ingredients in the order listed. Add shrimp; toss to coat. Let stand for 15-30 minutes. Drain, reserving the marinade. , Arrange romaine on a serving platter or individual plates; top with shrimp, grapefruit and oranges. Drizzle with reserved marinade.

SHRIMP CORN CAKES WITH CITRUS CHILE SALSA

Steps:

• Shrimp Corn Cakes:Take half of the corn and process in food processor until smooth.
• In a medium bowl combine smooth corn, buttermilk, eggs, melted butter and whole corn kernels.
• In another medium bowl combine flour, corn meal, baking soda, salt and sugar.
• Stir in corn mixture.
• Add chopped parsley, green onions and chopped shrimp.
• Set aside batter until ready to cook.
• In a medium skillet heat vegetable oil over medium heat.
• Drop spoonfuls of the corn/shrimp mixture into hot oil.
• Fry on each side for about 4 minutes or until golden brown.
• Remove and cool on wire rack.
• Citrus Chile Salsa:Combine all citrus chile salsa ingredients in medium bowl.
• Puree half the mixture and return to bowl. Mix.