Ginger Shrimp With Papaya Pico De Gallo Recipes

PICO DE SHRIMPO

Steps:

• Mix the shrimp, cilantro, cumin, tomatoes, jalapenos, lime zest and juice and red onions in a bowl. Season with salt and pepper. Serve with fresh tortilla chips.

SHRIMP PICO DE GALLO

Steps:

• Rinse and thoroughly drain the cook shrimp meat. Squeeze out excess juice with your hands.
• Using citrus juicer, squeeze the juice from limes after washing them. Use fresh lime juice.
• Combine shrimp and freshly squeezed lime juice and marinate in the fridge at least 20 minutes.
• In the mean time, dice your tomatoes, onion and cilantro.
• Combine marinated shrimp, and vegetables together. Mix well.

PAPAYA SHRIMP WITH SAUTEED BEET GREENS AND BOILED ROOT VEGETABLES

Steps:

• Wash and peel the turnip. Put it into a medium pot, cover it with water, and add a pinch of salt. Bring it to a boil and cook until tender, about 15 to 20 minutes; set aside. While the turnip is cooking, wash and peel the beets. Remove the greens, wash them well, and set aside. Put the beets into the boiling water and cook until tender, about 20 to 30 minutes. Remove and set them aside.
• Slice the papaya in half, scoop out and discard the seeds. Carefully scoop out the fruit and reserve the shells. Coarsely chop the papaya and put it into a small bowl.
• Melt 2 tablespoons butter in 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the beet greens and 1/2 the garlic. Cook the beet greens until wilted, about 5 to 7 minutes; season with salt and pepper. Remove and set aside. Add the remaining butter, olive oil, and garlic to the pan and cook the shrimp until they are pink and done, about 3 minutes; season with salt and pepper. Add the shrimp to the papaya and mix well.
• Fill the reserved papaya shells with the shrimp mixture and put them onto plates. Serve with slices of turnips and beets, the beet greens, and slices of tomato.

MARGARITA SHRIMP WITH PICO DE GALLO COCKTAIL SAUCE

Steps:

• Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.
• In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila. Blend into a smooth puree. In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour. Grill over an open flame or in a grill pan or saute in 1 tablespoon oil. Serve shrimp warm with Pico De Gallo Cocktail Sauce.

PICO DE GALLO

Steps:

• Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

PICO DE GALLO WITH SHRIMP RECIPE - (4.5/5)

Steps:

• Combine shrimp, red onion, olives, tomatoes, and jalapenos in a large bowl. Add lime juice to taste, then a dash of kosher salt. Add cilantro. Stir gently with a spoon, then taste on a tortilla chip so you'll have an accurate gauge of the salt content. Add more salt and/or lemon juice if needed. Chill until serving. Note that the avocado will brown if too much time passes, so if you want to make this ahead of time, leave out the avocado until just before serving. Serve with tortilla chips!

SHRIMPO DE GALLO

Steps:

• Season shrimp with salt. Heat olive oil in skillet over medium-high heat. Add the shrimp, garlic, and chili powder. Cook, tossing occasionally, until shrimp are pink and just cooked through, about 3 minutes. Remove from the skillet and let cool.
• Combine tomatoes, avocado, jalapenos, onion, cilantro, and lime juice in a large bowl and season with salt. Add the cooled shrimp and stir to combine. Chill before serving.