Chilled Shrimp Salsa

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 on Cucumber Rounds

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
  1. Fill a large pot with water and place over medium/high heat. Add garlic, lemon slices, salt, and pepper and bring to a boil.
  2. Turn heat off, add shrimp, stir gently until shrimp are cooked – about 2 1/2 minutes. Strain shrimp and set aside until cool.
  3. Once cool, chop shrimp into small pieces less than 1/2″ in size.
  4. Combine tomatoes, red onion, cilantro, and shrimp in a bowl. Add lime juice and toss to combine. Season with salt and pepper to taste.
  5. Cover and return to fridge until chilled. Serve cold.


One thought on “Chilled Shrimp Salsa

  1. Pingback: Pear and Gorgonzola Bites | Pippa Cooks

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