Recipes
Nicole’s Shrimp Salsa
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 2 lb. cooked shrimp (25/30 count)
- 1 14 oz. can black beans, drained and rinsed
- 1 large sweet colored pepper, cored, seeded, and diced
- 2 tomatoes, diced
- 4 cloves garlic, minced
- 4 stalks LEMON GRASS, trimmed & thinly sliced crosswise
- ⅓ c. TARRAGON, coarsely chopped leaves
- ¼ c. CHIVES, chopped
- ½ lime, juiced
- 2 tbsp. olive oil
- 2 tsp. hot sauce
- 1 avocado, diced
Instructions:
Cut each shrimp into 3 pieces.
Toss with remaining ingredients except the avocado.
Add avocado just before serving.
Allow guests to serve themselves in martini glasses with blue corn chips on the side.
Makes 6 cups.
Shenandoah Growers suggests:
A New York Riesling pairs well with the shrimp, avocado and herbs.