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Fiesta Shrimp Salsa With Chips

westAll Recipes
Prep 20 min
Cook 12-16 min
Servings 4

Ingredients

  • 1 poblano chile pepper, about 6 ounces
  • 24 large shrimp (21/30 count), peeled and deveined, tails removed
  • Extra-virgin olive oil
  • 2 medium tomatoes, seeded and finely diced (about 1 cup)
  • 1 small Fresno chile pepper, seeded and minced
  • 1 jalapeño chile pepper, seeded and minced
  • 1/4 cup finely diced red onion
  • 1 large garlic clove, minced or pushed through a press
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped fresh cilantro leaves
  • Tortilla chips
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Directions

  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • Grill the poblano over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Put the poblano in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Peel away and discard the charred skin, cut off and discard the stem and seeds, and then cut the poblano into 1/4-inch dice. Put the diced poblano back in the bowl.
  • Increase the temperature of the grill to high heat (450° to 550°F). Lightly brush the shrimp on both sides with oil. Grill over direct high heat, with the lid closed, until they are firm to the touch and just turning opaque in the center, 2 to 4 minutes. Cut the shrimp into 1/4-inch pieces.
  • To the bowl with the diced poblano, add the shrimp, 1 tablespoon oil, the tomatoes, Fresno and jalapeño chiles, the onion, garlic, lime juice, salt, and pepper; toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours. Just before serving, stir in the cilantro. Serve the salsa immediately with tortilla chips.

Fiesta Shrimp Salsa With Chips

prep 12-16 min
cook 20 min
servings 4

Ingredients

  • 1 poblano chile pepper, about 6 ounces
  • 24 large shrimp (21/30 count), peeled and deveined, tails removed
  • Extra-virgin olive oil
  • 2 medium tomatoes, seeded and finely diced (about 1 cup)
  • 1 small Fresno chile pepper, seeded and minced
  • 1 jalapeño chile pepper, seeded and minced
  • 1/4 cup finely diced red onion
  • 1 large garlic clove, minced or pushed through a press
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped fresh cilantro leaves
  • Tortilla chips

Directions

  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • Grill the poblano over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Put the poblano in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Peel away and discard the charred skin, cut off and discard the stem and seeds, and then cut the poblano into 1/4-inch dice. Put the diced poblano back in the bowl.
  • Increase the temperature of the grill to high heat (450° to 550°F). Lightly brush the shrimp on both sides with oil. Grill over direct high heat, with the lid closed, until they are firm to the touch and just turning opaque in the center, 2 to 4 minutes. Cut the shrimp into 1/4-inch pieces.
  • To the bowl with the diced poblano, add the shrimp, 1 tablespoon oil, the tomatoes, Fresno and jalapeño chiles, the onion, garlic, lime juice, salt, and pepper; toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours. Just before serving, stir in the cilantro. Serve the salsa immediately with tortilla chips.

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