Santa Fe Shrimp Salsa Recipe - Cooking Index
1 1/4 lbs | 567g / 20oz | Baby shrimp - cooked, cleaned |
2 tablespoons | 30ml | Peanut oil |
1 1/2 tablespoons | 22ml | Garlic - minced |
1 1/2 tablespoons | 22ml | Ginger root, fresh - minced |
1/4 teaspoon | 1.3ml | Salt |
1/2 cup | 118ml | Orange juice |
1 tablespoon | 15ml | Apple cider vinegar |
2 tablespoons | 30ml | Red bell pepper - minced |
2 tablespoons | 30ml | Yellow bell pepper - minced |
3 tablespoons | 45ml | Cucumber - peeled, diced |
2 tablespoons | 30ml | Basil, fresh - minced |
1 tablespoon | 15ml | Hot sauce, habanero style |
1 teaspoon | 5ml | Ginger jiuce - IN GARLIC PRESS |
Remove tails of shrimp if still attatched.
Heat the oil in a pan and add garlic and gingerand saute for 2 minutes, until browned. Add the shrimp and salt and saute for 2 minutes longer.
Add the orange juice and vinegar and cook for 30 seconds longer while stirring.
Transfer to a glass bowl and add remaining ingredients and mix well.
Makes a great dip for chips or a topping for grilled fish.
Source:
Jasmine's Kitchen - Karachi
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