Shrimpo De Gallo Food

SHRIMPO DE GALLO

Steps:

• Season shrimp with salt. Heat olive oil in skillet over medium-high heat. Add the shrimp, garlic, and chili powder. Cook, tossing occasionally, until shrimp are pink and just cooked through, about 3 minutes. Remove from the skillet and let cool.
• Combine tomatoes, avocado, jalapenos, onion, cilantro, and lime juice in a large bowl and season with salt. Add the cooled shrimp and stir to combine. Chill before serving.

PICO DE SHRIMPO

Steps:

• Mix the shrimp, cilantro, cumin, tomatoes, jalapenos, lime zest and juice and red onions in a bowl. Season with salt and pepper. Serve with fresh tortilla chips.

MARGARITA SHRIMP WITH PICO DE GALLO COCKTAIL SAUCE

Steps:

• Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.
• In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila. Blend into a smooth puree. In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour. Grill over an open flame or in a grill pan or saute in 1 tablespoon oil. Serve shrimp warm with Pico De Gallo Cocktail Sauce.

GINGER SHRIMP WITH PAPAYA PICO DE GALLO

Steps:

• For the shrimp: toss the shrimp with the olive oil, ginger, and a pinch of salt. Let stand for 10 to 15 minutes or longer in the refrigerator.
• For the Pico de Gallo: toss together the papaya, tomatoes, onions, serrano peppers (the more peppers, the more the heat, so act accordingly), cilantro, lime juice, and a pinch of salt. Set aside.
• To serve: Heat the grill and grill the shrimp until cooked through, about 2 minutes per side. Simply plate the grilled shrimp with a nice heaping teaspoon of the Pico de Gallo. The tomatoes and the papaya go smashingly well with the heat of the chili and the twang of the ginger. Once again...good stuff.

SHRIMPO DE GALLO

Steps:

• Combine shrimp, red onion, olives, tomatoes, and jalapenos in a large bowl. Add lime juice to taste, then a dash of kosher salt. Add cilantro. Stir gently with a spoon, then taste on a tortilla chip so you'll have an accurate gauge of the salt content. Add more salt and/or lemon juice if needed.Chill until serving. Note that the avocado will brown if too much time passes, so if you want to make this ahead of time, leave out the avocado until just before serving. Serve with tortilla chips!

PICO DE GALLO SHRIMP SALAD

Steps:

• Combine shrimp, tomato, red onion, jalapeno and cilantro and refrigerate while dressing is prepared.
• For dressing, combine all dressing ingredients in a small bowl and whisk until smooth.
• Gently stir dressing into shrimp mixture; refrigerate for 30 minutes before serving.
• I serve this in bowls lined with butter lettuce.