Roasted Cherry Tomato & Shrimp Chipotle Salsa
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Recipe: #29225
March 16, 2018
Categories: Fresh Tomatoes, Sauce, Salsas, Shellfish, Shrimp, Vegetables, Southwest, Easy/Beginner Cooking, Quick Meals, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Spicy more
"Recipe source: Bon Appetit (March 2005) can be made one day ahead and refrigerated Makes 4 cups"
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 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 & Variations
No special items needed.
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