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Just right hot – Santiago Shrimp Salsa

January 18, 2008

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What’s on tonight’s menu?  This starter guarantees to warm up everyone around your table.  Try this!

One pound cleaned shrimp

Extra virgin olive oil

½ teaspoon cayenne pepper

Four cloves fresh garlic

1 large sweet red pepper

1 tablespoon fresh flat parsley, chopped

Salt and pepper

½ teaspoon Kosher salt

Three small or two large plantains

Preheat oven to 375˚ F.  Peel and slice plantains.  Place slices on oiled baking sheet.  Sprinkle with Kosher salt.  Bake 20 minutes.  Turn the plantain slices over once during baking.  (Look for crispy results.)  

Dice garlic.  Chop shrimp and sweet red pepper into small pieces.  Cover bottom of sauté pan with olive oil.  Add cayenne pepper and garlic.  Stir and cook one minute.  Add shrimp and red pepper.  Sautè three to four minutes or until shrimp is fully cooked.  Add a dash of salt and pepper and parsley.  Mix and serve warm shrimp salsa with baked plantain chips.

 

  

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