Chilled Shrimp In Cilantro Salsa Recipes

SHRIMP SALSA

Steps:

• Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

SOUTHWESTERN SHRIMP WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.

CHILLED SHRIMP IN CILANTRO SALSA

Steps:

• 1. In a large saucepan, bring to a boil about 2 quarts of water. Add the shrimp, reduce heat to low, and cook the shrimp until pink and curled, about 3 to 4 minutes. Drain the shrimp under cold running water and put them in a large bowl. 2. In a blender, purée as smooth as possible the serrano, garlic, onion, cilantro, vinegar, and oil. Season with salt. Put about 2 tablespoons sauce in the bowl with the shrimp. Toss well to coat. Arrange the shrimp on a serving platter in even rows. Put the remaining sauce in a small bowl for dipping. Serve the shrimp with cocktail picks and the remaining sauce. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.