Citrus Shrimp Salsa Recipes

Steps:

• Fill large nonreactive pot with cold water. Quarter two lemons; squeeze juice into water, and add quarters to pot. Trim one artichoke at a time, cutting stem to one-half inch. Remove leaves down to fuzzy choke, and neatly trim bottom of green exterior. Transfer artichoke to water. Repeat for all artichokes. Add 1 1/2 teaspoons salt, peppercorns, bay leaves, garlic, and 1 tablespoon oil. Cover, bring to a boil, and reduce to simmer. Cook, covered, over low heat until tender when pierced in center, 20 to 30 minutes. Drain.
• Meanwhile, cook shrimp in boiling water until opaque, 2 to 3 minutes. Strain; place under cool running water to stop cooking. Cut into three-quarter-inch pieces. Set aside.
• When artichokes are cool, 15 to 20 minutes, scoop choke; discard. Neatly trim artichoke bottoms; transfer to shallow container. Drizzle with 2 tablespoons oil, 2 tablespoons juice from remaining lemon, 1/4 teaspoon salt, and pepper. Coat artichokes in mixture. May be refrigerated up to one day ahead.
• Place the artichokes on a serving dish or platter. Arrange a small lettuce leaf on top of each artichoke. Fill each with shrimp and salsa.

Steps:

• Roast jalapeno over a gas flame or under a broiler until blackened. Let cool in a paper bag. Peel, seed, and cut jalapeno into quarter-inch pieces.
• Remove peel and pith from all citrus using a sharp paring knife. Place a strainer over medium bowl. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments. Squeeze remaining membrane to extract juice; reserve. Cut segments into 1/4-inch pieces; transfer to a separate bowl.
• Add onion to citrus. Halve tomatoes lengthwise, squeeze out seeds; cut into 1/4-inch pieces. Gradually add reserved peppers, tasting for heat. Stir in thyme and oil, adding reserved citrus juice if salsa is dry.

Steps:

• Combine all ingredients in a large mixing bowl.
• Chill for 30 minutes or until ready to serve.
• Serve with tortilla chips and additional lime wedges.

Steps:

• In 1-gallon resealable food-storage plastic bag, mix shrimp and marinade ingredients. Seal bag. Refrigerate 30 minutes.
• Meanwhile, in medium bowl, mix cucumber salsa fresca ingredients. In small bowl, mix yogurt crema ingredients.
• Drain shrimp; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes, stirring occasionally, until pink. Drain, if needed. Spoon shrimp on tortillas; top with cucumber salsa fresca, and drizzle with yogurt crema.

Steps:

• For salsa, in a small bowl, combine the tomatoes, pineapple, basil, lime juice, shallots, soy sauce, brown sugar and 1/8 teaspoon pepper. Cover and chill until serving., Place fillets in a greased 13x9-in. baking dish; pour broth into dish. Sprinkle fillets with lemon zest and remaining pepper., Bake, uncovered, at 375° for 10-15 minutes or until salmon flakes easily with a fork. Serve with salsa.

Steps:

• Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister.
• Remove from the water, cool, and peel.
• Coarsely chop the fresh or canned tomatoes and place in a large bowl.
• Stir in the remaining ingredients.
• Cover and refrigerate at least 4 hours.
• Serve with baked tortilla chips or as a side dish.
• For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency.
• Stir in shrimp.