Spicy Shrimp And Avocado Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Tex-Mex | Sauces, Seafood, Tex-mex, Vegetables | 1 | Bowl |
INGREDIENTS
| 1 | Yellow Bell pepper | |
| 1 | Red Bell pepper | |
| 4 | Roma tomatoes | |
| 6 | Tomatillos, husks removed | |
| 4 | Garlic cloves | |
| 1 | White onion, peeled and | |
| quartered 6 oz | ||
| 2 | Jalapenos, stems removed | |
| 1 | c | Loose packed chopt cilantro |
| 1/4 | 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 |
INSTRUCTIONS
Remove stems from Bell peppers. Split peppers in half, lengthwise and lightly oil the skin. In an oven-proof pan, arrange peppers (skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos. Broil under high heat 10 to 15 minutes, or until skins of the peppers are charred and the tomatoes and tomatillos are blistered and soft. Allow vegetables to cool. Peel skin from peppers. 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. Just before serving, add avocado and shrimp and mix well. Serve with warm fried tortilla chips. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2060
Calories From Fat: 934
Total Fat: 108.5g
Cholesterol: 571.5mg
Sodium: 9053.9mg
Potassium: 3411.7mg
Carbohydrates: 200.3g
Fiber: 42.5g
Sugar: 12.7g
Protein: 88.8g