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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 The Williams Family Cookbook, 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 to 3 Tomatoes, diced
½ cup diced Red or Yellow Bell Pepper
1 clove Garlic, minced
6-8 oz cooked Baby Shrimp
1/3 C Red Onion, finely chopped
½ cup Cucumber, peeled, seeded and chopped
1 cup Canned Corn, drained, sautéed in olive oil
2 Tbs Olive Oil
1 avocado, cut into small chunks
1 Tbs fresh Lime Juice
2/3 cup Chipotle Roasted Salsa
½ cup Cilantro Leaves, chopped
Salt to taste
 
Directions:
Directions:
Sautee the drained corn in olive oil until roasted with brown spots. Remove from heat and cool.

Combine the tomatoes, bell pepper, garlic, onion, cucumber and cilantro in bowl. Add the chipotle, shrimp, lime juice and salt and mix well.

Add the cooled corn and avocado just before serving. Season to taste

 

 

 

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