oops, hit return by accident. Salsa Fresca and other recipes inside.
The salsa fresca goes well with the following Grilled Marinated Shrimp AND Cinnamon and Coriander-Spiced Skirt Steak
Grilled Marinated Shrimp with Salsa Fresca
from John Ash Cooking One on One
Serves 6
These shrimp can be served right off the grill or at room temperature as part of a summer buffet. You can either peel the shrimp as suggested or grill them with the shell on, which adds a lot of flavor. If you choose to grill with the shell on, snip it along the back with a pair of scissors so that you can remove the sand vein.
For the Salsa Fresca
2 medium ripe tomatoes, seeded and diced, about 3/4 pound
1/2 cup diced red onion (used green onions)
1 tsp minced, seeded serrano chile, or to taste
1 tbsp minced fresh garlic (used less)
3 tbsp chopped fresh cilantro leaves
Drops of lime or lemon juice to taste
Pinch of sugar
1 tsp olive oil, optional (I used a few drops)
Salt and freshly ground pepper to taste
For the shrimp
1 lb large shrimp (16-20 size or larger)
For the marinade
1/4 cup olive oil
2 tsp finely minced or pressed garlic
1 tbsp finely minced green onions
1/2 tsp finely chopped fresh oregano, or 1/4 teaspoon dried
1/4 tsp red pepper flakes (instead I used McCormick’s Spicy Montreal Steak seasoning)
2 tbsp white wine, preferably a dry or off-dry aromatic (used dry Vermouth)
salt and pepper to taste
Garnish if you like with avocado slices, lime wedges
Make the salsa
1. Combine all the ingredients in a mixing or serving bowl, and set aside for at least 30 minutes to allow the flavors to blend.
2. Before using the salsa, taste it and add more of any of the seasonings you think are needed. Store covered in the refrigerator. For best flavor, eat within 1 day but it can be stored for as long as 3. (Use your judgment here.) You can easily multiply the quantities to make more.
Make the marinated shrimp
1. Peel and devein the shrimp (tail on, tail off--it's up to you). Whisk the marinade ingredients together, toss with the shrimp, and marinate for up to 45 minutes in the refrigerator. Skewer, if desired, to facilitate grilling.
2. Prepare a charcoal fire or preheat a gas or stovetop grill or broiler. Grill or broil the shrimp quickly, 1 to 2 minutes per side, until they just begin to turn pink. Be careful not to overcook; the shrimp should remain slightly transparent in the middle.
3. Spoon the salsa onto the middle of each plate and arrange the shrimp around it. Garnish with avocado slices and lime wedges, if desired, and serve. I eat this with my fingers.
Pat’s notes: Easy and delicious!!! Shrimp was great with the salsa. The salsa was equally delicious as a topping for grilled Cinnamon and Coriander-Spiced Skirt Steak. Also served quesadilla wedges.
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Cinnamon and Coriander-Spiced Skirt Steak
Spice Rub:
6 garlic cloves, minced to a paste
1/4 cup olive oil
1 tbsp kosher salt
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp black peppercorns
1 tbsp paprika
1 tsp ground cinnamon
1/8 tsp ground cloves
2 lbs skirt steak, trimmed
cilantro for garnish
Spices: Mix the garlic, olive oil and salt together in a flat cake pan. Measure out the cumin, coriander and peppercorns into the base of a spice grinder. Grind them together to a powder. Pour ground cloves into the pan with the garlic paste and add the paprika, cinnamon and cloves. Stir to combine.
Prepare the steak: Trim the steak of silver skin, leaving most of the fat. Rub the steak with the spice mixture. (Wash your hands thoroughly right afterwards).
Grill: Preheat grill to medium-high heat (or if cooking inside, a ridged stove-top grill). Place steak on the hot grill and cook for about 2 minutes until a nice crust forms (don’t burn spice rub, light grill marks are ok). Turn and cook an additional 2 minutes. Transfer the meat to a sheet pan. When all the steaks have been browned, transfer meat to the oven and finish cooking, about 5 minutes.
Serve: Slice the steak into thin strips, on the bias, against the grain. Serve immediately with a sprig of cilantro.
Serves 8
Pat’s notes: This was absolutely delicious topped with Salsa Fresca (see John Ash recipe I used with shrimp). Brought home leftover skirt steak from class, regrilled it to reheat and topped with the salsa. Was good served with cheese quesadilla wedges.
