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Shrimp and Salsa
Ingredients
Directions
Ingredients
8 oz
small shrimp, peeled and deveined
Jump
2 c
water
Jump
1 tsp
salt
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1
thick slice white onion
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1
clove garlic, cut in half
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½
lemon
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½ sm
serrano chile, minced
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1 c
pico de gallo, or any other fresh, crunchy salsa
Jump
1 tbsp
fresh-squeezed lime juice
Jump
1 tbsp
chopped cilantro
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Shrimp and Salsa

San Diego chef Deborah Schneider shares a collection of Mexican sauce and condiment recipes in her book, Salsas and Moles.

Adding shrimp to salsa is such a great idea that you will immediately want to start adding shrimp to other salsas of your own invention. The idea is to combine the warm, cooked shrimp with the salsa, season with lime and salt, and serve immediately.

3 cups

  1. Place the shrimp, water, salt, onion, and garlic in a 2-quart saucepan. Squeeze the lemon juice into the pan, then drop the lemon in. Bring to a simmer over medium heat, stirring several times. When the shrimp are pink and firm, drain well. Discard the onion, garlic, and lemon. Let cool for 5 minutes. Cut the shrimp into 2 or 3 pieces, if you like. 
  2. Place in a bowl and combine with the serrano, salsa of your choice, lime juice, and cilantro. Taste, and season with a little more salt if desired. 
  3. Serve this dish on crisp tostadas, endive spears, lettuce cups, or whatever you like. 

Reprinted with permission from Salsas and Moles, by Deborah Schneider, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Salsas and Moles

Deborah Schneider

Book Cover