Chipotle Shrimp With Tomato Corn Salsa Recipes

COPYCAT CHIPOTLE FRESH TOMATO SALSA

Steps:

• In a medium bowl, combine tomatoes, red onion, jalapeno, lemon juice, lime juice and salt.
• Let stand for 10 minutes at room temperature to blend flavors. Stir in cilantro. Taste salsa and adjust amount of jalapeno pepper and salt as desired.
• Serve with tortilla chips.

CHIPOTLE CORN SALSA

Steps:

• Mix corn, onion, cilantro, lime juice, chipotle pepper, and salt together in a bowl.

SHRIMP TACOS WITH WARM CORN SALSA

Steps:

• Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
• Tacos: Stack tortillas and warp in damp paper towels. Place in microwave.
• Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.
• While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocados.
• Note: If you have difficulty finding the can of fire roasted tomatoes, I have substituted that for a can of regular tomatoes and added seeded, diced jalapeños and a small can of chipotle peppers.

CHIPOTLE CREAM CHEESE BRUSCHETTA WITH SHRIMP & ROASTED CORN SALSA

Steps:

• Preheat oven to 425 degrees
• Place the sliced baguette on a cookie sheet and spray it generously with olive oil spray and bake until golden brown and crisp from 10 to 13 minutes, set aside
• In a medium bowl combine the roasted corn, cherry tomatoes, cilantro, red onion, chili powder, salt, pepper and lime just and mix, set aside
• In a small food processor, blend the cream cheese and chipotle chili until creamy
• Spread the chipotle cream cheese on each toast, top it with a bit of corn salsa and top that with one shrimp, repeat with all the toasts, sprinkle with chopped chives or cilantro for garnish and enjoy.
• Makes 24

CHIPOTLE LIME SHRIMP AND GUACAMOLE DIP WITH TOMATOES AND CHARRED CORN

Steps:

• Marinate the shrimp in the mixture of the chipotle chilies, adobo sauce, lime juice, garlic and cumin in the fridge for 20 minutes.
• Meanwhile, melt the butter in a heavy skillet over medium-high heat. add the corn, toss and let it sit cooking until charred, about 6-8 minutes, mix it up, let it char again and set aside.
• Heat the oil in a pan over medium-high heat, add the shrimp and saute until cooked, about 2-4 minutes and set aside.
• Place the guacamole in the serving dish(es) and top with the tomato, corn, shrimp and garnishes and serve with tortilla chips for dipping.