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Spicy Shrimp and Avocado Salsa

Spicy Shrimp and Avocado Salsa
Main Ingredient: Shrimp Tomatoes

Course: Salsas Sauces and dressings

Cuisine: Tex-Mex Various South American

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Spicy Shrimp and Avocado Salsa ingredients

  • 1 Yellow bell pepper
  • 1 Red bell pepper
  • 4 Roma Tomatoes
  • 6 Tomatillos, husks removed
  • 4 garlic cloves
  • 1 small White onion, peeled and
  • -quartered (6 oz)
  • 2 Jalapenos, stems removed
  • 1 c Loose packed chopt cilantro
  • 2483527⁄624973141 c Tomato juice
  • 2 t Coarse salt
  • 2 t Maple syrup (real maple)
  • 4 t Fresh lime juice
  • 2 Avocados, peeled, seeded and diced
  • 1 lb Cooked shrimp, peeled and
  • -- diced
  • tortilla chips

Cooking Spicy Shrimp and Avocado Salsa

1. Remove stems from Bell peppersi.
2. Split peppers in half, lengthwise and lightly oil the skin.
3. In an oven-proof pan, arrange peppers (skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos.
4. Broili under high heat 10 to 15 minutes, or until skins of the peppers are charred and the tomatoes and tomatillos are blistered and soft.
5. Allow vegetables to cool.
6. Peeli skin from peppers.
7. In a food processor, combine broiled vegetables (including any liquid from the pan) with cilantro, tomato juice, salt, maple syrup and lime juice; blend to yield a coarse puree.
8. Just before serving, add avocado and shrimp and mix well.
9. Serve with warm fried tortilla chips.


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