It is almost the Labor day weekend, official end of the summer season. The weather will be cooling and we won't be at the BBQ quite so often. Here is a nice little shrimp dish that still feels like summer to me but surely could be eaten anytime of the year. It only takes about 15 minutes to prepare. This recipe will serve about 8.
1# peeled and deveined cooked shrimp
2 plum tomatoes, seeded and chopped
3 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped
1/4 c. chopped red onion
2 green onions, chopped
2 T. chopped cilantro
2 T. olive oil
1 T. rice vinegar
1 T. lime juice
1 t. adobo seasoning
lime wedges
In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning. Drizzle over shrimp mixture and toss to coat.
Refrigerate for one hour. Using a slotted spoon place shrimp mixture in a cocktail glass. Garnish with lime wedges.
1# peeled and deveined cooked shrimp
2 plum tomatoes, seeded and chopped
3 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped
1/4 c. chopped red onion
2 green onions, chopped
2 T. chopped cilantro
2 T. olive oil
1 T. rice vinegar
1 T. lime juice
1 t. adobo seasoning
lime wedges
In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning. Drizzle over shrimp mixture and toss to coat.
Refrigerate for one hour. Using a slotted spoon place shrimp mixture in a cocktail glass. Garnish with lime wedges.
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