Salsa picante with shrimp
11 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 1½ | pounds | Unpeeled, large fresh shrimp |
| 2 | eaches | Avocados; peeled and cubed |
| ¼ | cup | Lime juice |
| 6 | cups | Cubed tomatoes (about 3 lbs) |
| 3 | larges | Onions; chopped (ab 4 cups) |
| 8 | cloves | Garlic; minced |
| ¼ | cup | Fresh cilantro; chopped |
| 3 | eaches | Jalapeno peppers; seeded & chopped |
| 1 | tablespoon | Ground cumin |
| 2 | teaspoons | Paprika |
| 1 | teaspoon | Salt |
| Lettuce leaves | ||
| Tortilla chips | ||
Directions
Bring water to a boil, add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Chill; peel and devein shrimp. Cut shrimp into quarters, and set aside.
Combine avocados and lime juice in a small bowl; set aside. Combine shrimp, tomatoes, and next 7 ingredients in a large bowl; gently stir in avocado-lime mixture. Chill at least one hour. Serve in a lettuce-lined bowl with tortilla chips. Yield: 11-½ cups.
Recipe from Jade and Charlie McCulloch of Texas in September, 1992"Southern Living" Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-19-95