Spicy shrimp & avocado salsa
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Spicy shrimp & avocado salsa
  Spicy    Sauces    Shrimp    Avocado    Salsa    Seafood  
Last updated 6/12/2012 1:24:24 AM. Recipe ID 57924. Report a problem with this recipe.
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      Title: Spicy shrimp & avocado salsa
 Categories: Sauces, Seafood, Vegetables, Tex-mex
      Yield: 1 Bowl
 
      1    Yellow Bell pepper
      1    Red Bell pepper
      4    Roma tomatoes
      6    Tomatillos, husks removed
      4    Garlic cloves
      1 sm White onion, peeled and
           -quartered (6 oz)
      2    Jalapenos, stems removed
      1 c  Loose packed chopt cilantro
    1/4 c  Tomato juice
      2 ts Coarse salt
      2 ts Maple syrup (real maple)
      4 ts Fresh lime juice
      2    Avocados, peeled, seeded and
           -diced
      1 lb Cooked shrimp, peeled and
           -diced
           Tortilla chips
 
    Remove stems from Bell peppers. Split peppers in half, lengthwise
  and lightly oil the skin. In an oven-proof pan, arrange peppers
  (skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos.
  Broil under high heat 10 to 15 minutes, or until skins of the peppers
  are charred and the tomatoes and tomatillos are blistered and soft.
  Allow vegetables to cool.
    Peel skin from peppers. In a food processor, combine broiled
  vegetables (including any liquid from the pan) with cilantro, tomato
  juice, salt, maple syrup and lime juice; blend to yield a coarse
  puree.
    Just before serving, add avocado and shrimp and mix well. Serve
  with warm fried tortilla chips.
 




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Recipe ID 57924 (Apr 03, 2005)

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