I made a commitment to cook more seafood. I’ve made it as far as shrimp, sooo… maybe I haven’t lived up to the challenge? BUT why mess with what isn’t broken? Shrimp are just so easy. I love buying a big bulk bag of those frozen babies & pull however many I need out.They thaw in no time & cook in even less!
Now! This jalapeno salsa is no joke. It is so delicious & beyond simple. I served it over these shrimpers, but it would be incredible over steaks, chicken, tacos, with chips, over enchiladas.. trying to think of something it wouldn’t be good on. Thinking, thinking, still thinking.
Anyway. This is such a great dinner or even an appetizer! I personally like to make the salsa ahead of time so it can get cold in the fridge. It can also hang out in there a few days & enjoyed with the before mentioned goodies.
xx,
ellyn
SERVINGS: 3-4
TIME: 30 minutes
INGREDIENTS:
- 1 lb shrimp, peeled & deveined
- 2 tablespoons vegetable oil
- salt, pepper & garlic powder
- 8 jalapenos
- 3-4 large garlic cloves
- ½ teaspoon salt
- 1 bunch cilantro, no stems
- juice from 1-2 limes, depending on how juicy they are
- ½ cup olive oil, + extra for drizzling jalapenos
INSTRUCTIONS:
For the salsa..
- Preheat oven to 450.
- Drizzle jalapenos with olive oil & sprinkle with salt.
- Add to a baking sheet & roast for 18 minutes, flipping ½ way. Let cool.
- To a food processor add roasted jalapenos, garlic cloves, ½ teaspoon salt, cilantro & lime juice.
- While pulsing the food processor, slowly drizzle in ½ cup olive oil until everything is well combined.
- Refrigerate.
For the shrimp..
- Season shrimp with salt, pepper & garlic powder to taste. I normally do ½ a teaspoon each of salt & garlic powder, then about ¼ teaspoon pepper.
- In a large skillet add vegetable oil to medium high heat for 2-3 minutes.
- Add shrimp. Cook on each side about 2-3 minutes or until pink.
- Serve shrimp with jalapeno salsa, extra limes & cilantro.
- Enjoy!
