FRESH SEAFOOD SALSA
I adapted this recipe after having the lobster-shrimp ceviche at San Pedro restaurant in Hudson, Wisconsin. You'll find many uses for this versatile dish. You can substitute the shrimp and scallops with lobster or any hearty white fish. All measurements are approximate. The seafood cooks in the lime juice...there is no need to cook it ahead.
Provided by SilverOpera
Categories Sauces
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Chop all fresh ingredients and place in a large bowl.
- Add the chopped seafood.
- Slowly add lime juice until everything is just covered. You may need more than is recommended in the ingredients list.
- Add seasoning salt, pepper, and red pepper flakes.
- Feel free to add tomatoes, corn, or anything else you might like. It is also okay to use all shrimp or all scallops or to substitute in just about any other shellfish or white fish that you like.
- Refrigerate at least 3 hours.
- You can drain off a little of the lime juice if you like, but I don't find this necessary.
- Season with salt and pepper to taste.
- Serve with tortilla chips or as a garnish to a fish dish. I'm sure you can find many uses for this delicious salsa!
Nutrition Facts : Calories 65.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 64.6, Sodium 118.5, Carbohydrate 4, Fiber 0.7, Sugar 1.4, Protein 11.1
SHRIMP SALSA
This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips.
Provided by witchywoman
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.
Nutrition Facts : Calories 26.1 calories, Carbohydrate 1.7 g, Cholesterol 28.8 mg, Fat 0.4 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 223.1 mg, Sugar 0.6 g
FRESH LIME SALSA RECIPE
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl and serve with chips. Also delicious with grilled chicken!
SEAFOOD SALSA
This is one of my favorite recipes. I always make a big bowl of this salsa for camping and everybody loves it, it goes great with corona!! One year my brother ate half the bowl of salsa and i asked how the heck did u do that and he looked at me all bloated and said "i could'ent stop"!! Im like ow well you have to deal with the...
Provided by bernadine whipple
Categories Salsas
Time 1h
Number Of Ingredients 17
Steps:
- 1. chopp all vegetables, peel cucumbers and chopp into pieces, chopp tomatos,chopp cilantro,chopp red and green pepper,chopp avocado in pieces,chopp sliced water chestnuts,chopp jalapenos in tiney pieces deseeded,chopp banana pepper,chopp sweet onion,chopp yellow squash in tiny peices. put in BIG bowl.
- 2. then add pound of shrimp and chopp crab in pieces to bowl. mix all... then add jar of salsa and juice of lime.then add V8 to thickness that you like. mix well..
- 3. i love lime chips with salsa, but you can choose any that you like.. enjoy!! Note-you can use food processor, i just like my veges chopped bigger..
ANNIE'S FRUIT SALSA AND CINNAMON CHIPS
Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!
Provided by Allrecipes Member
Categories Kids' Healthy Snacks
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
- Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Nutrition Facts : Calories 312 calories, Carbohydrate 59 g, Fat 5.9 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 461.7 mg, Sugar 15.6 g
SKINNY SEARED FISH WITH FRESH TOMATO SALSA
Eating healthfully doesn't mean sacrificing flavor. Seared fish, herb-roasted potatoes and fresh veggies make this healthy dish delicious, too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 425° F. Line cookie sheet with sides with foil; set aside. In large bowl, mix Potato ingredients; toss to coat. Spread in single layer on cookie sheet. Roast 20 to 25 minutes or until potatoes are tender when pierced with paring knife.
- Meanwhile, in medium bowl, mix Salsa ingredients; set aside.
- Rub fish with 1 teaspoon oil, 1/2 teaspoon herbes de Provence and 1/4 teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Sear fish 4 to 5 minutes, or until it releases easily from pan. Turn; cook 4 to 5 minutes on other side or until cooked to internal temperature of 145° F and fish flakes easily with fork.
- Divide potatoes and fish among 4 plates. Top each piece of fish with salsa and basil.
Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g
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