Southwestern Shrimp With Salsa Recipes

SOUTHWESTERN SHRIMP WITH SALSA

Southwestern Shrimp with Salsa image

I prefer grilling in the summer because you don't need to turn on the stove and heat up the house. If you want to get fancy, serve it in a chilled martini glass for a beautiful presentation. The rice and/or shrimp can be cooked a day ahead and refrigerated until serving. -Lindsay Matuszak, Reno, Nevada

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
20 uncooked jumbo shrimp, peeled and deveined
1 cup uncooked saffron rice
AVOCADO-CORN SALSA:
1 medium ripe avocado, peeled and cubed
2 to 3 tablespoons lime juice
1-1/2 cups frozen corn, thawed
1 medium tomato, peeled, seeded and chopped
2 jalapeno peppers, seeded and minced
1/4 cup minced fresh cilantro
1 green onion, chopped
1/8 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 461 calories, Fat 16g fat (2g saturated fat), Cholesterol 154mg cholesterol, Sodium 1254mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 7g fiber), Protein 28g protein.

SOUTHWESTERN STIR-FRIED SHRIMP

Southwestern Stir-Fried Shrimp image

Bring a little of the southwest to your dinner table with this sassy shrimp and pepper stir-fry.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons lime juice
2 teaspoons cornstarch
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed
1 large yellow bell pepper, chopped (1 1/2 cups)
1 large red bell pepper, chopped (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1/3 cup Progresso™ chicken broth (from 32-oz carton)
2 cloves garlic, finely chopped
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons chopped fresh cilantro

Steps:

In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.

Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 110 mg, Fiber 1 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 5 g, TransFat 0 g

SHRIMP SALSA

Shrimp Salsa image

This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips.

Provided by witchywoman

Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

Ingredients

½ pound salad shrimp
2 roma (plum) tomatoes, diced
½ red onion, diced
¼ cup minced cilantro
¼ cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced

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.

Nutrition Facts : Calories 26.1 calories, Carbohydrate 1.7 g, Cholesterol 28.8 mg, Fat 0.4 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 223.1 mg, Sugar 0.6 g

SHRIMP WITH COCKTAIL SALSA

Shrimp With Cocktail Salsa image

A bit different take on a seafood cocktail sauce. I modified this recipe a bit to suite my needs. I have used the coctail salsa as a base in my Seafood Supreme (234274).

Provided by Abby Girl

Categories < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup salsa, medium
1 cup chili sauce
1 tablespoon white horseradish (or more to suit taste)
3 teaspoons chipotle chiles in adobo (or more to suit taste)
2 lbs large shrimp (cooked, peeled deveined)
cilantro, garnish

Steps:

Mix first 3 ingredients in a medium bowl. Mix in chilies. Taste, adding more if spicier flavor is desired.
Fill large bowls with ice. Arrange shrimp atop ice. Sprinkle cilantro over salsa.
Note: If you are planning on using this as a base, like in my Seafood Supreme, drain off some of the liquid from the salsa and chili sauce, so that it does not slide off the plate.

CAJUN TILAPIA WITH SOUTHWESTERN SALSA

Cajun Tilapia with Southwestern Salsa image

Pan-fried tilapia with Cajun seasoning. A quick cream pan sauce. Accompanied by a fresh and smoky Southwest salsa.

Provided by Phillip Brantley

Categories Seafood Fish Tilapia

Time 1h10m

Yield 2

Number Of Ingredients 14

Ingredients

1 ear corn, shucked
1 avocado, diced
⅓ cup diced fresh tomato
¼ cup black beans, rinsed and drained
¼ cup diced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon minced jalapeno pepper
2 wedges lime, divided, or more to taste
salt and ground black pepper to taste
2 tilapia fillets
1 teaspoon Cajun seasoning
1 tablespoon salted butter
1 teaspoon chicken broth, or as needed
¼ cup heavy cream

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate.
Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle.
Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes.
Meanwhile, season tilapia on both sides with Cajun seasoning.
Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet.
Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat.
Serve fish with cold salsa, adding cream sauce to both, if desired.

Nutrition Facts : Calories 534.2 calories, Carbohydrate 32.4 g, Cholesterol 97 mg, Fat 34.1 g, Fiber 11.8 g, Protein 30.4 g, SaturatedFat 13.1 g, Sodium 562.2 mg, Sugar 4.9 g

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