Shrimp Cooked In Salsa Recipes

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.

SHRIMP SALSA

Steps:

• Cut shrimp into small pieces; place in a small serving bowl. Stir in the next 10 ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.

SHRIMP SALSA

Steps:

• Combine all ingredients and chill 8 hours or overnight.

SHRIMP WITH MANGO SALSA

Steps:

• Combine all the ingredients together in a bowl. Season to taste with salt and toss together.

GRILLED SHRIMP SALSA

Steps:

• Preheat a grill pan over medium-high heat.
• Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool.
• Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld.
• Before serving, fold in the cilantro and avocado. Serve with tortilla chips.

SHRIMP COCKTAIL WITH HOMEMADE SALSA

Steps:

• POUR lime juice over shrimp in a bowl. Let stand about 3 minutes. Drain.
• Salsa Rosada: In a separate bowl put mayonnaise, ketchup and Worcestershire saucet. Stir everything well.
• MIX salsa rosada with shrimp, cucumber and onion in a large bowl. Refrigerate for 30 minutes.
• In 12 small bowls place a layer of lettuce at the bottom, then avocado and one of the shrimp mixture. Garnish with cilantro.

SHRIMP IN SALSA VERDE

Steps:

• Shell and devein shrimp. Melt clarified butter in a large skillet over low heat and saute garlic until golden brown. Remove garlic and mash to a pulp with parsley and salt. Add flour, ginger and white pepper and mix to a smooth paste. Reserve.
• Reheat the clarified butter in the skillet until very hot and saute the shrimp for about 1 minute or until they turn opaque. Remove and reserve.
• Return garlic-parsley mixture to skillet, mix with butter remaining in skillet, add cream and water and bring to the boil, stirring constantly to thicken. Add white wine and bring to boil. Return shrimp to mixture to reheat briefly. Do not boil. Check seasonings and serve immediately over rice or small pasta.

JOANNE'S SPICY SHRIMP SALSA

Steps:

• Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister.
• Remove from the water, cool, and peel.
• Coarsely chop the fresh or canned tomatoes and place in a large bowl.
• Stir in the remaining ingredients.
• Cover and refrigerate at least 4 hours.
• Serve with baked tortilla chips or as a side dish.
• For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency.
• Stir in shrimp.

SOUTHWESTERN SHRIMP WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.

GRILLED SHRIMP WITH PAPAYA SALSA

Steps:

• Grill shrimp on stove-top grill or preheated broiler. Allow about 4 to 5 minutes total.
• Meanwhile, combine remaining ingredients and mix well. Arrange salsa on each of two dinner plates and surround with shrimp.