Prawns/Shrimp Salsa

Name: Prawns/Shrimp Salsa
Prep time: 10 min
Cook time: 3 min
Yield: 4 cups

This recipe comes to us courtesy of Pamela Salzman, a cooking instructor and holistic health counselor in the Los Angeles area who focuses on whole, seasonal, and locally-grown organic foods. As she says, “I was thumbing through Dr. Mark Hyman's (I'm a big fan!) Blood Sugar Solution Cookbook, when I noticed this recipe for Shrimp Salsa. It's everything I love about summer food — fresh, light, easy and it includes tomatoes. Be conservative with the garlic, lime, heat, and cilantro, because you can always add more. This is a very low calorie, low fat, low carb, high protein recipe. We enjoyed the salsa on the first day with tortilla chips, although Dr. Hyman suggests raw veggies. But I really loved it on the second day when I put it over rice and beans.”

Prawns/Shrimp Salsa

Prep Time: 10 minutes | Cook Time: 3 minutes | Total Time: 3 hours

Ingredients

¾ pound Vital Choice jumbo spot prawns, peeled and deveined or Vital Choice pre-cooked petite pink shrimp
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1 medium tomato, seeded and finely chopped
½ small jalapeno pepper, seeded and finely chopped or your favorite hot sauce to taste
1½ avocados, peeled, pitted and diced
½ small bunch fresh cilantro (about 1 ½ ounces), finely chopped
1 to 3 cloves garlic, minced, to taste
Juice of 2 to 4 limes, to taste
1 cup tomato sauce or tomato puree (not marinara sauce)
Sea salt to taste
Freshly ground black pepper

Instructions

Prepare a large bowl of ice water and set aside. In a saucepan, bring about 2 quarts of water to a boil over high heat. Add the shrimp and cook until just pink, 2 to 3 minutes. NOTE: Skip this step if using pre-cooked shrimp.
Drain the shrimp and transfer to the bowl of reserved ice water to stop the cooking process. Once the shrimp are cold, drain and chop them into bite-size chunks.
Add the shrimp pieces to a large nonreactive container (like glass or ceramic) along with the onion, tomato, jalapeno, avocados, cilantro, garlic, lime juice and tomato sauce/puree. Cover the container and refrigerate to marinate for at least 3 hours.
Serve as a dip with tortilla chips, over raw crunchy vegetables or over rice and beans.

Serves: 4 cups