Sante Fe Summer Pot with Avocado and Shrimp
This recipe is masquerading as an entree in the Main Dishes section of the cookbook, but I realize there is no appetizer section for it to really be in. So make this for a first course! We took a few bites of this, realized it was really salsa and went out for dinner instead!
I read that there was cucumber in the recipe and that was the true mistake of my confusion. Gazpacho leaves the salsa realm with olive oil, cucumbers, vinegar, and bread (sometimes blended in, sometimes served on top). We had an AMAZING garlic/yogurt gazpacho in Walla Walla and I did some research and it was a traditional ajo blanco and I will be making that very soon before summer is completely gone.
OK, back to the recipe-- this is really a pico de gallo. The authors also say it has a prep time of 10 minutes. Do they have eight arms? It took me over 20.
Combine 1/4 cup lime juice, 1/2 chopped red onion, 1 minced clove of garlic, and 1/2 a seeded and minced jalapeno with a blend of cumin, ground coriander, and pepper.
Let that mix marinate while you blend 1 and a half pounds of fresh tomatoes with cilantro in a food processor. The authors recommend 1 or 2 sprigs of cilantro, I say use the whole bunch if you are ending up with salsa! Keep it chunky and then add in the onion mixture and blend with just a few pulses.
Turn out into your serving bowl. Fold in 1 small peeled and diced cucumber, 1 diced avocado, and 1 pound cooked, peeled shrimp or prawns. (They said shrimp in the recipe, I used baby shrimp and then realized they probably meant prawns.)
Serve with chips and a few lime wedges.
Maybe the chips were a signal this was really a salsa? This really tasted quite fine, but it was not what we were expecting and so we didn't really enjoy it. Also, the onion was incredibly strong. I might substitute a sweet onion in place of the red.
58 recipes down in How to Eat Supper.
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