Post holidays, I crave bright and spicy food with an exotic flare. Asian or Mexican inspired dishes flavored and spiced which cilantro and chile or ginger and citrus are a great way to jazz up the palate, waking it from its winter slumber. Here is a recipe that is quick, easy and a crowd pleaser. Sautéed shrimp marinate in a homemade citrus-y salsa and are served with tortilla chips. It’s a confetti of color and an explosion of tastes and textures. Light and festive with a bite, this salsa is a guaranteed pick-me-up and a perfect way to ring in the New Year.
Fiesta Shrimp Salsa
Serve in a bowl with chips on the side as an appetizer, or arrange on a bed of greens and serve as a salad.
1 lb. (500 grams) medium shrimp, deveined
2 tablespoons olive oil
2 tomatoes, seeded, diced
1 serrano chile, stemmed, seeded, minced
1 jalapeno pepper, stemmed, seeded, minced
1 medium red onion, finely diced
2 cloves garlic, minced
Juice of one lime
Juice of 1/2 lemon
1 teaspoon ground cumin
1 teaspoon cayenne, or to taste
Salt and freshly ground black pepper
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh coriander/cilantro leaves
Fresh coriander/cilantro leaves for garnish
Remove shells from shrimp, leaving tails intact on 6 shrimp for garnish. Heat one tablespoon olive oil in skillet over medium heat. Sauté shrimp in batches in one layer in skillet. Cook turning once, until pink and cooked through, 2-3 minutes. Transfer to plate and repeat with remaining shrimp. Set shrimp aside to cool. Slice shrimp in half lengthwise down the middle of the back, except for the 6 with tails intact.
Combine tomatoes, serrano chile, jalapeno, red onion, garlic, lime and lemon juice, cumin, cayenne, salt and pepper to taste in a large bowl. Drizzle with one tablespoon olive oil. Add shrimp halves, and toss to combine. Cover and refrigerate up to 3 hours before serving.
Before serving, add chopped parsley and cilantro, stirring to combine. Serve in a bowl or on greens on a platter. Arrange whole shrimp with tails on top. Garnish with additional parsley and cilantro leaves. Serve with tortilla chips.