Salads



Shrimp Salpicon Salad | Print |
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shrimpsalad

 

Serves 6

  • 5 medium-size (about 1 1/3 pounds) boiling potatoes, (like the red-skinned ones), peeled, cut into ½-inch cubes
  • 4 medium carrots, peeled and cut into ½-inch cubes
  • 1 jar (16 ounces) Frontera Chipotle Salsa
  • ¼ cup fruity olive oil
  • 1 tablespoon cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ pounds medium-large (about 23) shrimp, peeled, deveined
  • 1 large ripe tomato, cored, cut into 1/2 inch pieces
  • Lettuce leaves for serving
  • 2 ripe avocadoes, peeled, pitted, cut into ½-inch dice
  • Chopped cilantro for garnish
  1. In a medium-size saucepan, bring several inches of water to a boil, heavily salt it, and add the potatoes and carrots. Cook at a gentle boil over medium heat until the vegetables are just tender, about 7 minutes. Drain well and cool.
  2. In a large skillet, heat the salsa, oil, vinegar, salt and pepper to a gentle boil and cook until the mixture is slightly reduced, about 5 minutes. Increase the heat to medium-high and add the shrimp and tomatoes. Stir continuously, turning the shrimp to coat the with the salsa mixture until shrimp are just cooked, 3 to 4 minutes.  Remove from heat.
  3. Gently add the cooked potatoes and carrots. Serve warm or at  room temperature on the lettuce leaves garnished with avocado and cilantro.  
 

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