Roasted Cherry Tomato & Shrimp Chipotle Salsa
Recipe: #29225
March 16, 2018
Categories: Sauce, Salsas, Shrimp, Southwest, Oven Roast, Gluten-Free No Eggs, Non-Dairy, Fresh Tomatoes, Spicy, more
"Recipe source: Bon Appetit (March 2005) can be made one day ahead and refrigerated Makes 4 cups"
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (45.2 g)
- Calories 37.3
- Total Fat - 2.9 g
- Saturated Fat - 0.4 g
- Cholesterol - 7.1 mg
- Sodium - 40.2 mg
- Total Carbohydrate - 2.2 g
- Dietary Fiber - 0.6 g
- Sugars - 1.1 g
- Protein - 1.2 g
- Calcium - 11.1 mg
- Iron - 0.2 mg
- Vitamin C - 4.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Set rack 8 inches from broiler and preheat broiler.
Step 2
Stir tomatoes, 1/2 teaspoon olive oil and the paprika in a bowl to coat. Spread on a rimmed baking sheet; reserve bowl. Sprinkle tomatoes with salt and pepper. Broil until tomatoes begin to char around edges (10 minutes). Transfer to a bowl and reserve baking sheet.
Step 3
Stir onion, garlic, oregano and remaining 3 1/2 tablespoons olive oil in reserved large bowl (the one that you used for the tomatoes) to coat. Transfer to reserved baking sheet and sprinkle with salt and pepper. Broil until onions char around the edges (8-10 minutes). Cool on the baking sheet.
Step 4
In another large bowl blend together the lime juice and chipotles. Stir in shrimp, green onions, cilantro, lemon peel and cooled onion and tomatoes stirring to coat and season with salt and pepper. Let stand 10 minutes to blend flavors
Step 5
Can be made one day ahead; covered and refrigerated.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the best flavor, use fresh cherry tomatoes and bay shrimp.
- For a spicier salsa, add more chipotle chiles to taste.
- For the cherry tomatoes, substitute grape tomatoes for a sweeter flavor. The benefit of this substitution is that grape tomatoes are naturally sweeter than cherry tomatoes, making the salsa more balanced and flavorful.
- For the shrimp, substitute cooked chicken for a heartier texture. The benefit of this substitution is that the chicken is more hearty and filling, making the salsa a more substantial dish.
Vegetarian Variation Substitute cooked black beans for the shrimp, and add 1/4 teaspoon of ground cumin.
Mexican Rice Pilaf
RECOMMENDED DISH DESCRIPTION: Mexican Rice Pilaf is a great side dish to pair with the Roasted Cherry Tomato & Shrimp Chipotle Salsa. It adds a nutty flavor and texture to the meal, and its subtle sweetness complements the spicy salsa. The rice pilaf is also easy to make, and can be prepared ahead of time.
Charred Corn Salsa
RECOMMENDED DISH DESCRIPTION: Charred Corn Salsa is the perfect accompaniment to the Mexican Rice Pilaf and Roasted Cherry Tomato & Shrimp Chipotle Salsa. It adds a smoky flavor and a crunchy texture to the meal, and the sweetness of the corn complements the spiciness of the salsa. It is also easy to make and can be prepared ahead of time.
FAQ
Q: How long does it take to make Roasted Cherry Tomato & Shrimp Chipotle Salsa?
A: This recipe takes about 30 minutes to prepare and 10 minutes to let the flavors blend.
Q: What type of tomatoes are used in Roasted Cherry Tomato & Shrimp Chipotle Salsa?
A: This recipe calls for cherry tomatoes, which are sweeter and more flavorful than regular tomatoes.
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Fun facts:
Fun Fact 1: Chipotle chiles are a type of dried, smoked jalapeño pepper that originated in Mexico and are used in many Mexican and Tex-Mex dishes. Chipotle chiles are often used in the popular dish "fajitas", which was invented by Mexican restaurateur Ignacio "Nacho" Anaya in 1943.
Fun Fact 2: Cherry tomatoes are a type of small, round tomato that is often used in salads, salsas, and sauces. They were first developed in Italy in the early 20th century and are now popular around the world. They are often used in Italian dishes, such as the classic Caprese salad.