| Caribbean Shrimp Salsa |
Ingredients:
Medium shrimp (36/40), frozen or fresh, 2-3 lbs., headless
Medium size jar of salsa (heat of your preference, I use mild)
Cilantro to taste (start with a cup), coursely chopped
Purple onion, small, diced
Juice of 1 orange
Juice of 1 medium lemon
Frozen Margarita Mix, 1/2 can
Cumin, 1 tbsp
Medium size jar of salsa (heat of your preference, I use mild)
Cilantro to taste (start with a cup), coursely chopped
Purple onion, small, diced
Juice of 1 orange
Juice of 1 medium lemon
Frozen Margarita Mix, 1/2 can
Cumin, 1 tbsp
Please do this part right. Peel the shrimp before you cook it. We're going to make the
marinade/sauce first and chill it. Then we are going to cook the shrimp. When the shrimp is
done, we will put it hot in the chilled marinade. That's the secret. The shrimp will pick up so
much more flavor it's incredible. Don't think you can marinade the raw shrimp over-night or
even shorter. The acids in the marinade will "cook" the shrimp and change the coloration and
texture. The recipe continues below the Shrimp Butler demo video
Add all the ingredients except the diced onion in a blender. Blend until cilantro appears to be well
mixed in and not too finely chopped. Pour off into a bowl large enough to accomodate the
remaining diced purple onion and the shrimp after it is cooked. Fold in the diced purple onion,
cover and refridgerate. This is your call, but the colder the better. I'ld give it at least an hour to
chill. Besides, now it's time to clean the shrimp. If you know how to clean shrimp-see you later,
if you don't here's a tip. Hold the shrimp with the back up and legs down. With a shrimp cleaner
or serrated knife, held with the edge up, wedge the tip of the knife between the body and the shell
and begin to cut the shell down the middle starting at the end where the head used to be and
working towards the tail. Remove the entire shell. When your almost finished cleaning the
shrimp you might want to start your water boiling. You will need enough water to cover all the
shrimp and about two inches more. Add NO seasoning with the exception of salt if you like, but
it is not needed. Okay, the shrimp is shelled and deveined and the water is at a rolling boil. Add
all the shrimp to the water and let it return to a boil. When the water begins to froth on top get
ready to remove the pot from the heat. The shrimp should be a nice solid white with
reddish-orange bands. The water has frothed, you've remove it from the heat, the shrimp is
done. Now separate the shrimp from the water as rapidly as possible. This is a good time for a
collander. As soon as the shrimp appears to be free of excess water (DO NOT LET IT COOL),
fold into the well chilled marinade. As the still hot shrimp begins to cool in the well chilled
marinade it will absorb all those wonderful flavors. This is a very versatile recipe. You can serve
it chilled or warm. Serve over rice as a side or main dish or mix the rice in and you have a
Caribbean Shrimp Salad. Roll it up in a tortilla or stuff a pita pocket. Play with the recipe and
how you serve it. Have fun and enjoy the good life!
marinade/sauce first and chill it. Then we are going to cook the shrimp. When the shrimp is
done, we will put it hot in the chilled marinade. That's the secret. The shrimp will pick up so
much more flavor it's incredible. Don't think you can marinade the raw shrimp over-night or
even shorter. The acids in the marinade will "cook" the shrimp and change the coloration and
texture. The recipe continues below the Shrimp Butler demo video
Add all the ingredients except the diced onion in a blender. Blend until cilantro appears to be well
mixed in and not too finely chopped. Pour off into a bowl large enough to accomodate the
remaining diced purple onion and the shrimp after it is cooked. Fold in the diced purple onion,
cover and refridgerate. This is your call, but the colder the better. I'ld give it at least an hour to
chill. Besides, now it's time to clean the shrimp. If you know how to clean shrimp-see you later,
if you don't here's a tip. Hold the shrimp with the back up and legs down. With a shrimp cleaner
or serrated knife, held with the edge up, wedge the tip of the knife between the body and the shell
and begin to cut the shell down the middle starting at the end where the head used to be and
working towards the tail. Remove the entire shell. When your almost finished cleaning the
shrimp you might want to start your water boiling. You will need enough water to cover all the
shrimp and about two inches more. Add NO seasoning with the exception of salt if you like, but
it is not needed. Okay, the shrimp is shelled and deveined and the water is at a rolling boil. Add
all the shrimp to the water and let it return to a boil. When the water begins to froth on top get
ready to remove the pot from the heat. The shrimp should be a nice solid white with
reddish-orange bands. The water has frothed, you've remove it from the heat, the shrimp is
done. Now separate the shrimp from the water as rapidly as possible. This is a good time for a
collander. As soon as the shrimp appears to be free of excess water (DO NOT LET IT COOL),
fold into the well chilled marinade. As the still hot shrimp begins to cool in the well chilled
marinade it will absorb all those wonderful flavors. This is a very versatile recipe. You can serve
it chilled or warm. Serve over rice as a side or main dish or mix the rice in and you have a
Caribbean Shrimp Salad. Roll it up in a tortilla or stuff a pita pocket. Play with the recipe and
how you serve it. Have fun and enjoy the good life!
| To Save Recipe |
Left click, hold button down, roll
over recipe to highlight. Right click,
left click on copy in menu then go to
your favorite recipe file and paste at
cursor by right clicking and
choosing paste.
over recipe to highlight. Right click,
left click on copy in menu then go to
your favorite recipe file and paste at
cursor by right clicking and
choosing paste.
Serve it cold or warm over rice
| Aaah cha cha chaaa.... |
| Copy this recipe. It's really good. We have friends willing to pay for it . |
To enjoy this recipe
even more buy this
Shrimp Butler and
auto peel and devein
your shrimp. It does a
great job on all sizes.
even more buy this
Shrimp Butler and
auto peel and devein
your shrimp. It does a
great job on all sizes.
Courtesy of Mott's Blue Water Kitchen |
It takes forever doing this
by hand! I am buying this!
GinaShay 1 year ago
| CLICK HERE |
