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Sunday, July 4, 2021

Shrimp Salsa

A fresh salsa of tomatoes, red onion, jalapeño, cilantro and lime, tossed with freshly poached wild American shrimp. Serve as a garnish to grilled foods, fish, on tacos, as a topping or as an appetizer with some sturdy tortilla chips.
A fresh salsa of tomatoes, red onion, jalapeño, cilantro and lime, tossed with freshly poached wild American shrimp. Serve as a garnish to grilled foods, fish, on tacos, as a topping or as an appetizer with some sturdy tortilla chips.

Shrimp Salsa

You may have seen something like this around the net or social media referred to as shrimp ceviche. I guess that's okay, though a tad bit misleading, since ceviche is usually made using a raw fish marinated in heavy citrus juices.

This one, while it begins with raw shrimp, for this recipe, the shrimp is first poached, though it is an excellent salsa with roasted or grilled shrimp as well.

It's also more like a pico with shrimp really, rather than a more tomato-heavy salsa like you buy at the grocery store, although you can certainly add more fresh tomato, with their juices, or even undrained canned tomatoes. Any undrained diced tomato will yield a more juicy result. Rotel is excellent too, though not as juicy.

Serve as a garnish to grilled foods, fish, on tacos, or as an appetizer with tortilla chips - my personal favorite!

As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.

Here's how to make my Shrimp Salsa!

Today, I'm just doing a simple but flavorful poach. Fill a large saucepan halfway with water, add seasonings and bring to a boil; let boil for 5 minutes. 


I'm using up the last of some fairly jumbo shrimp that was in my freezer and since they are big, I'll be chopping them. Typically I would use a smaller shrimp and leave them whole though any size shrimp you have is fine, just rough chop the larger ones.


Add shrimp, reduce to low simmer and let sit for 5 minutes, stirring occasionally.


Remove shrimp from hot water.


And set aside to cool.


Peel once cool enough to handle.


If small size, leave whole. If larger, rough chop; set aside.


Get everything else prepped if you haven't already - chop the tomatoes, red onion, pickled jalapeno and  fresh cilantro.


Combine all of the salsa ingredients in a non-reactive container first, then add the shrimp.


Toss, taste and add salt and pepper as needed.


Cover and refrigerate for at least 1 hour or up to overnight. Serve as a garnish to grilled foods, fish, on tacos, or as an appetizer with sturdy tortilla chips.


When you're ready to serve, gently fold in some chunks of fresh avocado and cucumber, if desired, and garnish with a bit of additional chopped cilantro. If serving for a party, increase recipe accordingly and offer in small appetizer cups for individual dipping at the table.


Shrimp Salsa

Shrimp Salsa

Yield: 4 to 6 Servings
Author: Deep South Dish
Prep time: 15 MinCook time: 10 MinInactive time: 8 HourTotal time: 8 H & 25 M
A fresh salsa of tomatoes, red onion, jalapeño, cilantro and lime, tossed with freshly poached wild American shrimp. Serve as a garnish to grilled foods, fish, on tacos, as a topping or as an appetizer with some sturdy tortilla chips.

Ingredients

  • 1/2 pound medium to large Wild American shrimp, preferably Gulf, unpeeled
  • 1 teaspoon salt
  • 2 tablespoons Old Bay seasoning
  • 1 lemon, halved
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
For the Salsa:
  • 2 cups seeded and diced tomatoes, juices reserved
  • 1/2 cup diced red onion
  • 1/8 cup chopped pickled jalapeno
  • 1/4 cup chopped fresh cilantro
  • Juice of one lime
  • 2 teaspoons hot sauce, optional
  • Salt and pepper, to taste

Instructions

  1. Fill a large saucepan halfway with water, add seasonings and bring to a boil; let boil for 5 minutes.
  2. Add shrimp, reduce to low simmer and let sit for 5 minutes, stirring occasionally.
  3. Remove shrimp from hot water. Peel once cool enough to handle and rough chop; set aside.
  4. Combine all of the salsa ingredients in a non-reactive container, add shrimp stir, taste and add salt and pepper as needed.
  5. Cover and refrigerate for at least 1 hour or up to overnight.
  6. Serve as a garnish to grilled foods, fish, on tacos, or as an appetizer with tortilla chips.

Notes:

May substitute seeded and finely minced fresh jalapeno. May also substitute already cooked and peeled salad shrimp and skip the poach step, however, taste for seasoning adjustment, or substitute grilled or roasted shrimp. Avocado and diced cucumber may be added right before serving.

For a more juicy salsa, add more fresh tomato, with their juices, or undrained canned tomatoes. Any undrained diced tomato will yield a more juicy result. Rotel is excellent too, though not as juicy.

Salsa,Appetizers,Shrimp,
Appetizer, Garnish
American
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Posted by on July 4, 2021
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