|
|
Post by Deleted on Jun 29, 2014 16:51:54 GMT -5
Roasted Garlic Baja Shrimp Salad 4 ounces frozen salad shrimp, thawed and drained of liquid 1/2 cup diced roma or fresh red tomato 1/2 cup diced fresh yellow tomato 1/2 cup diced fresh orange tomato 1/2 cup roasted garlic cloves 1 ripe avocado, diced 1/2-1 fresh jalapeno, seeds removed and sliced (optional) Zest from 1 fresh lemon 3 tablespoons fresh lemon juice 2 tablespoons extra virgin olive oil Salt and black pepper, to taste 1/4 teaspoon toasted cumin seed 2 leaves of Boston lettuce (optional) crackers or chips (optional) 1. Place shrimp, tomato, garlic, avocado and jalapeno in a small bowl and mix gently with lemon zest, lemon juice, olive oil, salt, black pepper, and cumin seed. 2. Place salad in bowls on a leaf of Boston lettuce, if desired. 3. Serve as a salad with crackers or toasts or with tortilla chips as a salsa cruda.  |
|
|
|
Post by kit on Jun 30, 2014 7:34:05 GMT -5
This looks delicious. I love the 'tang' of a citrus-based dressing in the summertime rather than a vinegar-based dressing.
Alan, have you made this?
|
|
|
|
Post by Deleted on Jun 30, 2014 15:53:51 GMT -5
Kit I haven't made this yet but it sure does look good. I would have to leave out the avocado but can't figure out what to replace it with. I guess it would be something that would impart a creamy texture. The jalapeno would also have to go but some bell pepper could be used.
|
|
|
|
Post by clarencebunsen on Jun 30, 2014 18:43:41 GMT -5
Kit I haven't made this yet but it sure does look good. I would have to leave out the avocado but can't figure out what to replace it with. I guess it would be something that would impart a creamy texture. The jalapeno would also have to go but some bell pepper could be used. Some people use chickpeas or tofu. I would probably just omit. |
|
|
|
Post by kit on Jul 1, 2014 6:25:51 GMT -5
I agree with CB, Alan. If the avocado and jalapeńo would bother you, just omit them. The avocado is rather bland, and the jalapeńo is optional. Most of the flavor will be from the tomatoes, lemon and spices anyway.
In the picture I see what looks like fresh chopped parsley or cilantro, although neither is in the recipe. This would make a good addition (or substitution). Whichever you pick, I'd go easy with it at first. You can always add more at the end, but can't take any away once mixed.
Maybe it's just me, but I'd also use ground cumin rather than cumin seed (just my personal preference).
This salad would be great to bring to a picnic or family get-together as a 'dish-to-pass' assuming no one has a reaction to the shrimp. If so, cooked and diced chicken would make a good substitute. Either way, this is going to be a treat on these hot summer days. Wish I had a plate of it in front of me right now.
|
|
|
|
Post by clarencebunsen on Jul 1, 2014 10:25:27 GMT -5
I agree with CB, Alan. If the avocado and jalapeńo would bother you, just omit them. The avocado is rather bland, and the jalapeńo is optional. Most of the flavor will be from the tomatoes, lemon and spices anyway. In the picture I see what looks like fresh chopped parsley or cilantro, although neither is in the recipe. This would make a good addition (or substitution). Whichever you pick, I'd go easy with it at first. You can always add more at the end, but can't take any away once mixed. Maybe it's just me, but I'd also use ground cumin rather than cumin seed (just my personal preference). This salad would be great to bring to a picnic or family get-together as a 'dish-to-pass' assuming no one has a reaction to the shrimp. If so, cooked and diced chicken would make a good substitute. Either way, this is going to be a treat on these hot summer days. Wish I had a plate of it in front of me right now. I was thinking it looked good for dinner tonight also except I have almost none of the ingredients. The shrimp I have in the freezer need to be peeled & de-veined, too much work for today. The other produce is MIA and I hadn't planned on shopping again until Thursday. |
|
