Fish & Shellfish

Shrimp Salpicon with Chipotles | Print |
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Serves 6

  • 4 to 6 (10 ounces total) medium-size red potatoes, peeled potatoes, cut into 1/2-inch cubes, about 2 cups
  • 4 (10 ounces total) medium carrots, peeled, cut into 1/2-inch cubes, about 2 cups
  • 1 1/2 cups Frontera Chipotle Salsa
  • 36 medium-large (21 to 25 count) shrimp (about 1 1/2 pounds total), peeled, deveined
  • 1 large ripe tomato, cut into 1/2-inch pieces
  • 1/4 cup olive oil
  • 1 tablespoon cider vinegar or to taste
  • Salt to taste
  • 1/4 teaspoon black pepper, preferably freshly ground, or to taste
  • 2 ripe avocados, peeled, pitted, and cut into 1/2-inch dice
  • Boston lettuce leaves, for serving
  • Chopped cilantro for garnish
  • 3 rehydrated or canned chipotle chiles en adobo, seeded, thinly sliced
  1. The vegetables.  Boil the potatoes and carrots in salted water in separate saucepans until they are just tender, about 7 minutes. Cool under running water and drain well.
  2. The shrimp.  Boil the Salsa in a medium (4-quart) Dutch oven until slightly reduced, 5 or 6 minutes. Add the shrimp and cook, stirring until the shrimp is just barely done, about 2 to 3 minutes. Off the heat, remove shrimp with a slotted spoon to a tray to cool.  Add the potatoes, carrots and tomato to the salsa and stir very gently to mix.  Season with oil, vinegar, salt and pepper.
  3. Finishing the dish.   Just before serving, mix the shrimp with the potato mixture and the avocado. Arrange the lettuce leaves on individual plates or a deep platter. Mound the shrimp mixture over the lettuce. Sprinkle with the chopped cilantro and sliced chipotles. Serve at room temperature.