Fiesta Shrimp Salsa

Fiesta Shrimp Salsa

Lynda Balslev for Tastefood

This bright and festive starter is part-salsa, part-ceviche. It's not meant to be a simple dab to complete a chip, but rather a command to attention with a jumble of shrimp awarded star billing in a kaleidoscope of colorful ingredients. In this concoction, sweet and briny shrimp are lightly poached and steeped in a bright, citrusy sauce that continues to "cook" and infuse the shrimp with flavor. A whole bunch of fresh ingredients are added to the mix, including chile peppers, tomato and corn, which add substance and round out the flavors with juicy sweetness and heat.

The key is to gently poach the shrimp without overcooking, which can toughen them. Simply add the shrimp to boiling water and then immediately remove the pan from the heat. The residual heat will cook the shrimp until they brighten in color and are opaque through the center -- in other words, just cooked. Then let the shrimp cool and chill in the spiced juices, which will continue to marinate and slightly pickle them. All of the other ingredients contribute to a chunky mouthful that's more than a mere dip.

Serve the salsa with tortilla chips for scooping, or simply spoon it over garden greens and call it a salad. You can also wrap the salsa in lettuce leaves for fun finger food (just pass the napkins). No matter how you serve it, it's guaranteed to steal the show.

Lynda Balslev is the co-author of "Almonds: Recipes, History, Culture" (Gibbs Smith, 2014). Contact her at TasteFood, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106, or send email to tastefood@tastefoodblog.com. Or visit the TasteFood blog at tastefoodblog.com.

0 comments