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Say the word "salsa" and what immediately comes to mind is the Mexican version I grew up with.
When my friend Hank told me about his favorite Italian salsa, one with fresh tomatoes, capers, and black olives, I couldn't wait to try it!
But what should it accompany? It's perfect with fish, and would be good with chicken too.
We decided to serve it with grilled shrimp. Fabulous!
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Grilled Shrimp With Tomato Olive Salsa
If you are defrosting frozen shrimp for this recipe, place the frozen shrimp in a bowl with salted water and a few ice cubes. Let the shrimp defrost gently while you prepare the salsa.
Ingredients
Salsa:
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1 large shallot, minced
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2 tablespoons red wine vinegar
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1 large clove garlic, minced
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Salt and black pepper
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1 tablespoon small capers
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1/2 cup (heaping) black olives, chopped
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2 pounds plum tomatoes
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3 tablespoons extra virgin olive oil
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1/4 cup parsley, chopped
Shrimp:
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2 pounds large shrimp, peeled and deveined
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3 tablespoons extra virgin olive oil
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Salt
Method
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Soak the shallots in vinegar:
Place the minced shallots in a small bowl and add the red wine vinegar. The vinegar will help take the bite out of the raw shallots.
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Blanch and peel the tomatoes:
The best way to peel the tomatoes is to score the tips slightly with a sharp knife, drop them into boiling water, let them boil for 1 minute, and then plunge them into a large bowl filled with ice water.
Elise Bauer Elise Bauer Remove the tomatoes from the ice water and peel off the outer skin. Seed and dice the tomatoes and put in a large bowl.
Elise Bauer Elise Bauer -
Combine salsa ingredients:
Add the shallots, minced garlic, capers, black olives, and olive oil to the bowl with the tomatoes. Sprinkle with salt and pepper, gently mix the ingredients together and set aside.
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Prepare the shrimp to grill:
If you haven't already done so, peel and devein the shrimp. Coat the shrimp with olive oil. Sprinkle the shrimp with salt and put them on skewers. We recommend threading the shrimp on two skewers so that the shrimp are easier to flip on the grill.
Elise Bauer Elise Bauer -
Grill the shrimp:
Preheat your grill on high direct heat. Clean the grates. Grill the shrimp with the grill cover open for a few minutes on each side, just enough to cook them through.
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Serve:
When you are ready to serve, add the parsley to the salsa. Serve the salsa with the shrimp.
Links:
Chinese Style Grilled Shrimp, from Steamy Kitchen
Grilled Shrimp Cocktail, from Smitten Kitchen
Spicy Grilled Shrimp, from The Kitchn
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Nutrition Facts (per serving) | |
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529 | Calories |
26g | Fat |
18g | Carbs |
55g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 529 |
% Daily Value* | |
Total Fat 26g | 34% |
Saturated Fat 4g | 21% |
Cholesterol 479mg | 160% |
Sodium 2559mg | 111% |
Total Carbohydrate 18g | 6% |
Dietary Fiber 4g | 15% |
Total Sugars 8g | |
Protein 55g | |
Vitamin C 38mg | 191% |
Calcium 260mg | 20% |
Iron 3mg | 14% |
Potassium 1024mg | 22% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |