Recipe: Add shrimp to pico de gallo for a dip with heat, pucker, and an appealing, scoopable texture
2. Add the shrimp, and return the water to a simmer. Remove the pan from the heat. Cover and do not disturb for 10 minutes. Drain off the water; discard the lime rinds and cilantro. Transfer the shrimp to a bowl. Chill for at least 1 hour or until cold.
1. In a large saucepan, combine the water, garlic, cilantro sprigs (save the chopped cilantro for later), 1 tablespoon of salt, the juice of 3 limes, and all the rinds (save the grated rind for later). Bring to a boil over high heat.
Pico de gallo (literally rooster's beak) is a popular condiment served with tortilla chips or used with a variety of dishes like tacos, burritos, and quesadillas. It is also known as salsa bandera (flag sauce) because the main components of tomato, onion, and chiles are the red, white, and green colors of the Mexican flag. Or you may see the name salsa fresca (fresh sauce) because the ingredients are not cooked. Shrimp has become a common addition, adding heft to the salsa and making it perfect for tucking into tortillas. Though the style of this recipe feels similar to ceviche, where citrus juices are used to ''cook'' raw seafood, it's not quite the same. Here, the shrimp are left off the heat for 10 minutes in boiling water infused with lime juice, garlic, and cilantro. This simple method means you don't risk overcooking the shrimp by keeping them on the heat. Drain and chill them before chopping for the salsa. The pico de gallo has heat, pucker, and an appealing, scoopable texture.
Serves 6
Pico de gallo (literally rooster's beak) is a popular condiment served with tortilla chips or used with a variety of dishes like tacos, burritos, and quesadillas. It is also known as salsa bandera (flag sauce) because the main components of tomato, onion, and chiles are the red, white, and green colors of the Mexican flag. Or you may see the name salsa fresca (fresh sauce) because the ingredients are not cooked. Shrimp has become a common addition, adding heft to the salsa and making it perfect for tucking into tortillas. Though the style of this recipe feels similar to ceviche, where citrus juices are used to ''cook'' raw seafood, it's not quite the same. Here, the shrimp are left off the heat for 10 minutes in boiling water infused with lime juice, garlic, and cilantro. This simple method means you don't risk overcooking the shrimp by keeping them on the heat. Drain and chill them before chopping for the salsa. The pico de gallo has heat, pucker, and an appealing, scoopable texture.
2 cups water Juice of 3 limes (grate 2 of the limes; save all the rinds) 1 clove garlic, crushed 1 bunch fresh cilantro (leave 3 sprigs whole; chop remaining leaves) Salt and black pepper, to taste 12 ounces medium shrimp, peeled 5 plum tomatoes, peeled, halved lengthwise, seeded, and chopped ½ small English cucumber, peeled, halved lengthwise, seeded, and finely chopped ½ small red onion, finely chopped 2 small jalapenos, seeded and finely chopped Juice of 1 orange ½ cup chopped fresh mint Tortilla chips (for serving)
1. In a large saucepan, combine the water, garlic, cilantro sprigs (save the chopped cilantro for later), 1 tablespoon of salt, the juice of 3 limes, and all the rinds (save the grated rind for later). Bring to a boil over high heat.
2. Add the shrimp, and return the water to a simmer. Remove the pan from the heat. Cover and do not disturb for 10 minutes. Drain off the water; discard the lime rinds and cilantro. Transfer the shrimp to a bowl. Chill for at least 1 hour or until cold.
3. Chop the shrimp into 1/2-inch pieces.
4. In a bowl, combine the shrimp, tomatoes, cucumber, red onion, jalapenos, orange juice, mint, a pinch of salt, reserved lime rind, and reserved chopped cilantro. Toss gently. Taste for seasoning and add more salt and black pepper, if you like.
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