I made this Shrimp Avocado Salsa for the girls at work today. wow, it's good. never would have

angak1

Well-known member
thought to add shrimp to salsa. the original recipe is at the link to SmittenKitchen. I halved it, except for the tomatoes, and thought it needed a little tweak. my adapted recipe:

Mama Canales-Garcia’s Avocado and Shrimp Salsa

adapted from Smitten Kitchen

1/2 pound small shrimp pre-cooked

1 firm-ripe avocados, halved, scored into a small dice

2 cups grape tomatoes, quartered or chopped tomatoes, drained a little

1/4 small white onion, very finely chopped (use red if you can’t find white or green onions)

2 T finely chopped jalapeno slices, from jar and 1 T juice(my addition)

generous Drizzle of olive oil

2 cloves garlic, finely minced(my addition)

Juice of 1 lime, or 2 if not very juicy

Salt, 1/4 tsp cumin(my addition)

1 c black beans, opt(my addition since I had some to use up)

small handful cilantro leaves, roughly chopped

Hot sauce, on the side

Tortilla chips, to serve

Make salsa: Chop shrimp into small bites and put in medium bowl. Scoop avocados into bowl. Add tomatoes, white onion, jalapeño (if using, to taste) beans, garlic and a drizzle of olive oil. Add the juice of one lime, salt to taste, 1/4 tsp ground cumin, then cilantro. Serve with tortilla chips.

http://smittenkitchen.com/blog/2013/07/mama-canales-garcias-avocado-shrimp-salsa/

 
what is the point of white onion?

Not a criticism, a serious question. I know some yellow onions tend sweeter (I actually ate an extra sweet Vidalia like an apple once) but what is one trying to achieve when they specifically call for a white onion?

recipe sounds great btw but personally I'd hold the cumin - not a fan.

 
I find a lot of Mexican recipes specify white onion. I think they tend to be hotter.

 
I'm not a fan of cumin either. But I do have to have a little in chili. If I use chili powder there

is enough cumin that I don't add the extra the recipe calls for.

I thought I was the only person who didn't like cumin.

 
And ex-boss of mine, of Mexican extraction, used to call it "Santa Anita Horses**t" . . .

I always remember that!

I like cumin, especially when toasted before grinding.

 
R

I did want to say more than that, honest.

Try Turkish cumin, or North African, sometime, if you can find it. It has a very different flavour. Much improved, I find. Not so sour/bitter, something like that, as East Indian.

 
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