As I’ve written about on my other blog, I cater events at my loft sometimes for shits and giggles. For these events, I have a bad habit of trying out recipes that I’ve never done before. I come up with the menu, buy the ingredients, and hope for the best. So far I haven’t had any major catastrophes and it’s generally a lot of fun!
Tuesday night we hosted an event for Nick Troiano, an independent, citizen-funded candidate for the U.S. House of Representatives in Pennsylvania’s 10th Congressional District who also happens to be totally awesome. Since the weather has been unbearably hot lately in NYC, I wanted to put food out that was light, fresh, and healthy without sacrificing bold flavors. Cue the idea for a seafood salsa. This chilled ‘salsa’ is delicious served on thinly sliced cucumber, as a dip for tortilla chips, or as a taco filling with avocado, sour cream, and queso fresco.
Chilled Shrimp Salsa
*Serves 30-40 as an hors d’oeuvres or 10-15 as an appetizer
2 lb fresh or thawed shrimp, deveined and tails removed
4 cloves garlic
1/2 lemon, sliced
3 Tomatoes, minced
1 red onion, minced
1/3-1/2 cup cilantro, minced
3 limes, juiced
Salt and Pepper to taste
- Fill a large pot with water and place over medium/high heat. Add garlic, lemon slices, salt, and pepper and bring to a boil.
- Turn heat off, add shrimp, stir gently until shrimp are cooked – about 2 1/2 minutes. Strain shrimp and set aside until cool.
- Once cool, chop shrimp into small pieces less than 1/2″ in size.
- Combine tomatoes, red onion, cilantro, and shrimp in a bowl. Add lime juice and toss to combine. Season with salt and pepper to taste.
- Cover and return to fridge until chilled. Serve cold.