Fiesta Shrimp Salsa With Chips

Ingredients

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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.

Print Recipe

prep 12-16 min

cook 20 min

servings 4

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.