Joanne’s Spicy Shrimp Salsa
At a Glance
- Prep
- 15 min
- Cook
- 0 min
- Total
- 4 hrs 15 min
- Servings
- 2.00 Cups
Categories
- Appetizer
- Salsa
- Side Dish
- No-cook
- No-Cook
Allergens
- Shellfish
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Joanne's Spicy Shrimp Salsa brings together 2 large ripe tomatoes or 1 (14 ounce) can whole tomatoes, drained, 1/2 cup diced red onion, 1/8 cup seeded and diced jalapeno pepper (about 4) in a practical dish for home cooking. It takes about 4 hrs 15 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Small pan, large bowl, knife, cutting board, food processor
Ingredients
- 2 large ripe tomatoes or 1 (14 ounce) can whole tomatoes, drained
- 1/2 cup diced red onion
- 1/8 cup seeded and diced jalapeno pepper (about 4)
- 8 ounces small bay shrimp, cooked and shelled or 8 ounces medium shrimp, coarsely chopped
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon cumin
- 2 cloves garlic, minced
- 4 teaspoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Instructions
Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister.
Remove from the water, cool, and peel.
Coarsely chop the fresh or canned tomatoes and place in a large bowl.
Stir in the remaining ingredients.
Cover and refrigerate at least 4 hours.
Serve with baked tortilla chips or as a side dish.
For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency.
Stir in shrimp.
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