Okay foodies, are you ready to spice up your life? If so, then try doing so with this Fiery Shrimp Salsa. Yes, a salsa made with shrimp; it’s different and absolutely delicious.
Last week a friend of mine brought me a gift of Chipotle Sea Salt from a recent trip to Mexico. I instantly thought to use it as a seasoning on shrimp for a dinner party I was about to cater. One creative idea leads to another and I made this shrimp salsa using the Chipotle salt. This smoky, spicy salt really made those shrimp sing and the dish turned out to be a huge hit.
Since then, I’ve made this salsa many times. I’m certain if you’re a shrimp lover and enjoy a little heat in your food you will be nicely surprised by this salsa.
This shrimp salsa will spice up any party or family gathering. Try making it for barbecues and picnics. You can even pack it up and take it to tailgate at your favorite game days. It’s a real winner! Simply serve it the traditional way as a dip with some tortilla chips. Personally, I like it as an accompaniment for a nicely grilled steak to kick up that surf-n-turf! You can even use it as a tasty sauce and toss it with your favorite pasta. Delizioso!
Franco’s Spicy Shrimp Salsa: Spice Up Your Life
- 1 1/4 pounds shrimp
- 2 tablespoons peanut oil
- 1 1/2 tablespoons finely chopped garlic
- 1 1/2 tablespoons finely chopped ginger
- 1/4- 1 teaspoon Chipotle Sea salt, to taste. (You can use plain sea salt.)
- 1/4 teaspoon fresh cracked black pepper
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon apple cider vinegar
- 3 tablespoons small diced red bell pepper
- 3 tablespoons small diced yellow bell pepper
- 3 tablespoons medium diced cucumber
- 2 tablespoons basil or cilantro chiffonade ( your preference)
- 1/2 fresh jalapeño, sliced in very thin rounds (optional)
- 1 or 2 tablespoons of hot sauce ( depending on how spicy you like it) I used: Cholula Hot Sauce
- 1 teaspoon ginger juice, squeezed in a garlic press
- First, rinse off the shrimp under cold running water to clean them prior to working with them.
- Remove the heads and peel off the shells and tails.
- De-vein the shrimp and rinse them gently under cold running water.
- Cut each shrimp into thirds.
Tip: Reserve all shrimp heads and shells and place in a plastic container with a tight-fitting lid. They freeze well and can be used to make sauces, soups, and stocks.
- Clean and remove the thin whitish, seeded rib part from the insides of the pepper.
- You will need a sharp knife to carefully shave off the inner area.
- I suggest you try doing this and taking your time.
- You will end up with a more refined dish.
3) Sautéing the Shrimp & Salsa Making Procedures
- Heat the peanut oil in a saucepan and add the garlic and ginger.
- Sauté over medium-high heat just until they begin to turn a golden brown color. This should take approximately 2 minutes.
- Add the shrimp and quickly toss through.
Season with chipotle sea salt and freshly cracked black pepper and cook over a medium flame for about 2 minutes more.
Tip: Do not overcook the shrimp. Once the shrimp are just pink, they are done.
- At this stage, add the orange juice and vinegar and swirl through.
- Cook for about 30 seconds more.
- Transfer all to a mixing bowl and add the rest of ingredients.
- Taste and adjust the seasoning, if necessary.
- Spice it up with a little more hot sauce if you wish.
- Cover all and refrigerate 2-3 hours before serving.
- This shrimp salsa is even better the next day.
Tip: If you plan to marinate overnight, do not add the herbs. Add them before serving time.
This is a great and different salsa to make for a barbecue. I serve it usually as a dip with some tortilla chips. Also, try it with a sauteed fish or a nicely grilled steak (kick up that surf-n-turf!) You can even toss it with your favorite pasta. Delizioso!
Spice Up Your Life & Enjoy!