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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp Salsa Recipe

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This recipe for Shrimp Salsa is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs. Shrimp, cooked, peeled, deveined and chopped (5 c.)
1 jar (24 oz) mild chunky- style salsa
2 c. chopped fresh cilantro parsley
2 c. chopped fresh plum tomatoes
1/4 c. finely chopped red onion
2 tbsp. lime juice
Directions:
Directions:
Combine shrimp, salsa, cilantro, tomatoes, onion and lime juice in a large bowl. Cover and refrigerate 8 hrs. or overnight to allow the flavors to blend.

 

 

 

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