Joannes Spicy Shrimp Salsa Recipes
SHRIMP SALSA
I have been making this salsa for years, and love to make it for special occasions, it always is a hit. I also love to make it for gifts. I get some really pretty canning jars, fill them with the salsa, and decorate the jars. It's best to let the salsa chill 8 hours or overnight before use, to let the flavors meld together....mmmmmm
Provided by BlueHyacinth
Categories Vegetable
Time 15m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and chill 8 hours or overnight.
Nutrition Facts : Calories 71.8, Fat 0.7, SaturatedFat 0.2, Cholesterol 110.5, Sodium 352.5, Carbohydrate 3.6, Fiber 0.9, Sugar 1.8, Protein 12.7
SPICY SHRIMP SALSA
Radishes add a wonderful crunch to this colorful salsa that is also superb over grilled fish. There's just enough jalapeno to give flavor without much of the heat. -Mary Beth Relyea, Canastota, New York
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with chips.
Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
SHRIMP SALSA
This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips.
Provided by witchywoman
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 26.1 calories, Carbohydrate 1.7 g, Cholesterol 28.8 mg, Fat 0.4 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 223.1 mg, Sugar 0.6 g
SOUTHWESTERN SHRIMP WITH SALSA
I prefer grilling in the summer because you don't need to turn on the stove and heat up the house. If you want to get fancy, serve it in a chilled martini glass for a beautiful presentation. The rice and/or shrimp can be cooked a day ahead and refrigerated until serving. -Lindsay Matuszak, Reno, Nevada
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 461 calories, Fat 16g fat (2g saturated fat), Cholesterol 154mg cholesterol, Sodium 1254mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 7g fiber), Protein 28g protein.
JOANNE'S SPICY SHRIMP SALSA
This is my picky husband's favorite salsa. Sometimes he'll just eat the salsa by itself as a salad! This recipe comes from one of my favorite cookbooks, "The Junior League Celebration Cookbook." Cooking time is refrigeration time.
Provided by Grace Lynn
Categories Sauces
Time 4h15m
Yield 2 Cups
Number Of Ingredients 10
Steps:
- Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister.
- Remove from the water, cool, and peel.
- Coarsely chop the fresh or canned tomatoes and place in a large bowl.
- Stir in the remaining ingredients.
- Cover and refrigerate at least 4 hours.
- Serve with baked tortilla chips or as a side dish.
- For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency.
- Stir in shrimp.
Nutrition Facts : Calories 182.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 173.7, Sodium 762.8, Carbohydrate 14.8, Fiber 3.1, Sugar 6.9, Protein 25.6
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