Monday, January 13, 2014

Shrimp Salsa

Round one of football grub. Are you ready for a twist on your salsa? Add some chopped shrimp that has been sautéed with south of the boarder seasoning and a splash of tequila.  Your guests will 
    be shouting ole'.

Shrimp Salsa

1 to 2 lbs fresh shrimp, depending on how many shrimp you want to serve on the side
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon chipolte powder
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/8 cup tequila (optional)
5 tomatoes, (I used roma)
1 small onion, minced
1 jalapeño, minced
1/2 cup cilantro, rough chop
1 avocado, diced
1 clove garlic, minced
1 lime, zest and juice
Salt to taste

Shell, devein, rinse and pat dry shrimp (it is up to you if you want to leave the tails on).  Mix together the chili powder, cumin, chipolte powder and salt.  Sprinkle on shrimp both sides.  Heat a skillet on medium high add olive oil, when hot add shrimp and cook approx. 2 to 3 minutes on each side.  Remove from heat add tequila stir to coat each shrimp.  Move to a bowl making sure you get all the olive oil mixture in the bowl and allow shrimp to cool completely.

Remove shrimp from bowl leaving all the goodies in the bottom of the bowl.  Chop up enough shrimp to make 3/4 cup and put back into the bowl, add onion, jalapeño, cilantro, avocado, garlic and lime, mix together, salt to taste.

Serve with tortilla chips and leftover shrimp.


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