Salsa for herbed grilled shrimp?
- CindyJ Sep 1, 2012 08:29 AM
I'll be grilling shrimp tonight and I'd like to make a salsa to go with it. The shrimp will be marinated in garlic, herbs and olive oil. I'm thinking about a sweet salsa -- maybe mango or pineapple. Does anyone have a recipe to offer? Thanks!
I've never used a recipe for salsas like that- I just chop and add and taste and season and taste....
Mango, pineapple, red onion, a little finely minced jalapeno or serrano, s&P, etc. is a go-to for shrimp in this house but the beauty of an impromptu salsa is that you can use what you have that suits your personal taste.
I saw lots of consistency in the recommendations you provided so I chopped up some fresh pineapple, mango, jalepeno, red onion, cilantro and red bell pepper. I grated some lime zest over it and squeezed the juice of half the lime into the bowl. Mixed it all together and it was delicious. Thanks!
Ya know what...? I need to cut myself some slack regarding "recipes" and just allow myself to be guided by my intuition.
This salsa is easy as A,B,C :
8 ounces of Mango Preserves, or Orange or Pineapple Preserves
2 ounces of Sherry or Dry white wine
2 tsps. White, Rose, Black and Green freshly ground pepper
2 ounces grated horse radish
Combine thoroughly and refrig. 2 hours.
Serve at room temperature.
It is specifically nice with coconut grilled shrimp in beer.
Have nice Labor Day.
My favourite salsa for seafood is a variation on the pineapple theme. Simply add cold, cooked, chopped beats in equal amounts to finely chopped fresh pineapple. Toss with salt, fresh coriander and lime juice. Allow to blend for at least 1/2 an hour or up to 2 days in fridge. You can use canned alternaitves for pineapple and beets, too. Also great with chicken. Looks stunning on any plate.
This is what I've been doing lately-
Fresh corn scraped off the cob
Finely chopped red onion
Chopped peach or mango or pineapple
Finely chopped cucumber
Mix them all together, let it sit a few minutes, then enjoy!
(This summer I have been using my home grown naga viper and jolokia peppers because they also have such great flavor. I just cut open the pepper, remove the seeds, and put it the salsa for no more than 5 minutes, as these are very, very hot, and the idea is for it to be spicy, not overwhelming. I also have Butch T peppers, but they are way too strong for even a minute in the mix.)