->Shrimp Avocado <- | Recipe Finder

Ingredients

• SHRIMP AND AVOCADO SALSA
• 1 yellow bell pepper
• 1 red bell pepper
• 4 Roma tomatoes
• 6 tomatillos, husks removed
• 4 garlic cloves
• 1 white onion, peeled and quartered (6 oz)
• 2 jalapenos, stems removed
• 1 c chopped cilantro
• 1/4 c tomato juice
• 2 teaspoons coarse salt
• 2 teaspoons maple syrup
• 4 teaspoons fresh lime juice
• 2 avocados, peeled, seeded and diced
• 1 lb cooked shrimp, peeled and diced
• Remove stems from Bell peppers. Split peppers in half, lengthwise
• and lightly oil the skin. In an oven-proof pan, arrange peppers
• (skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos.
• 10 to 15 minutes, or until skins of the
• peppers are charred and the tomatoes and tomatillos are blistered
• and soft. Allow vegetables to cool.
• Peel skin from peppers. In a food processor, combine broiled
• vegetables (including any liquid from the pan) with cilantro, tomato
• juice, salt, maple syrup and lime juice; blend to yield a coarse
• puree.
• Just before serving, add avocado and shrimp and mix well. Serve
• with warm fried tortilla chips.