A recipe for Spicy Shrimp and Avocado Salsa. Follow the simple recipe instructions for Spicy Shrimp and Avocado Salsa shared by other home cooking experts.
Ingredients
1 Yellow Bell pepper1 Red Bell pepper
4 Roma tomatoes
6 Tomatillos, husks removed
4 Garlic cloves
1 sm. White onion, peeled and quartered (6 oz)
2 Jalapenos, stems removed
1 c. Loose packed chopped cilantro
1/4 c. Tomato juice
2 Tsp. Coarse salt
2 Tsp. Maple syrup (real maple)
4 Tsp. Fresh lime juice
2 Avocados, peeled, seeded and diced
1 lb. Cooked shrimp, peeled and diced
Tortilla chips
Directions
Remove stems from Bell peppers. Split peppers in half, lengthwise and lightly oil the skin. In an oven-proof pan, arrange peppers (skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos. Broil under high heat 10 to 15 minutes, or until skins of the peppers are charred and the tomatoes and tomatillos are blistered and soft. Allow vegetables to cool. Peel skin from peppers. In a food processor, combine broiled vegetables (including any liquid from the pan) with cilantro, tomato juice, salt, maple syrup and lime juice; blend to yield a coarse puree. Just before serving, add avocado and shrimp and mix well. Serve with warm fried tortilla chips.
