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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
2 lb shrimp, washed, deveined
Chili sauce
2 tbsp oil
1/3 cup chopped onions
1/2 cup finely chopped celery
1 clove garlic, minced
1 (28 oz) can whole tomatoes, coarsely chopped
2 tbsp tomato paste
Pinch pepper
1/4 tsp salt
1 tsp sugar, cumin and coriander
2 tsp chili powder and paprika
Salad
1 head ice berg lettuce, washed and shredded
2-3 cups nacho corn chips, warmed in the microwave
1/4 cup sour cream
Chili powder and minced coriander, for garnish
Dressing:
1/3 cup mayonnaise
2/3 cup buttermilk or yogurt
2 tbsp chili sauce and vegetable oil
1 tbsp white vinegar
2 tsp minced onion
1/4 tsp salt and ground celery seed
1 tsp chili powder and paprika
1/2 tsp cumin
Pinch cayenne
In a large pan, bring salt water to a boil and add shrimp. As they turn pink, about 3-5 minutes, remove from the pan with a slotted spoon
For chili sauce, heat oil in a skillet and add next 3 ingredients and cook until just softened. Stir in tomatoes and paste, heat gently. Add spices and stir in shrimp. Heat over low heat to meld flavors. Keep warm while preparing remaining ingredients.
On a serving platter, arrange lettuce, top with chips and ladle on shrimp. Top with a dollop of sour cream and sprinkle with coriander around sides of platter.
Prepare dressing by combining ingredients until blended. Chill if not using right away. Offer dressing on side to serve with lettuce. Serves 6
TEX MEX SHRIMP SALAD
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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
2 lb shrimp, washed, deveined
Chili sauce
2 tbsp oil
1/3 cup chopped onions
1/2 cup finely chopped celery
1 clove garlic, minced
1 (28 oz) can whole tomatoes, coarsely chopped
2 tbsp tomato paste
Pinch pepper
1/4 tsp salt
1 tsp sugar, cumin and coriander
2 tsp chili powder and paprika
Salad
1 head ice berg lettuce, washed and shredded
2-3 cups nacho corn chips, warmed in the microwave
1/4 cup sour cream
Chili powder and minced coriander, for garnish
Dressing:
1/3 cup mayonnaise
2/3 cup buttermilk or yogurt
2 tbsp chili sauce and vegetable oil
1 tbsp white vinegar
2 tsp minced onion
1/4 tsp salt and ground celery seed
1 tsp chili powder and paprika
1/2 tsp cumin
Pinch cayenne
In a large pan, bring salt water to a boil and add shrimp. As they turn pink, about 3-5 minutes, remove from the pan with a slotted spoon
For chili sauce, heat oil in a skillet and add next 3 ingredients and cook until just softened. Stir in tomatoes and paste, heat gently. Add spices and stir in shrimp. Heat over low heat to meld flavors. Keep warm while preparing remaining ingredients.
On a serving platter, arrange lettuce, top with chips and ladle on shrimp. Top with a dollop of sour cream and sprinkle with coriander around sides of platter.
Prepare dressing by combining ingredients until blended. Chill if not using right away. Offer dressing on side to serve with lettuce. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.