Shrimp Salpicón Recipes

SALPICóN DE MARISCO

Steps:

• Shell the shrimp, and cut them into slices about ¼ to ½ inch (5 mm to 1 cm) thick.
• Bring a large pan of water to the boil.
• As soon as it comes to the boil, add the hake and squid, season with pepper and cook over a heat for 5 minutes.
• Immediately place the pan into a large container filled with ice cubes to stop cooking, and then drain.
• Heat the vegetable oil in a small pan over medium heat and fry the garlic for about 1 minute, stirring constantly to prevent burning. Add the squid, and fry for 3 minutes over medium high heat, then set aside to cool.
• Flake the fish with a fork, and place into a bowl.
• Add the onions, shrimp and squid. Mix well.
• Add the peppers and tomato and mix well.
• Season with salt and pepper, plus olive oil and lime or lemon juice. Mix well.
• Transfer the salpicón to a shallow dish, and place in the refrigerator until ready to serve.
• Serve very cold.

SALPICON DE CAMARONES ESTILO VERACRUZ

Steps:

• SALPICON DE CAMARONES:.
• Peel shrimp.
• Mix together shrimp, tomatoes, onions, garlic, and jalapeno.
• Stir in oil and parsley; season to taste with salt and pepper.
• Top with avocado and garnish with lime wedges.
• SALSA VERDE:.
• Remove papery husks from tomatillos, rinse, and quarter.
• Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1/3 cup water.
• Pulse until finely chopped.
• Transfer to a bowl and stir in onions and cilantro.
• Season with salt.
• Que les aproveche!

SHRIMP SALPICóN

Steps:

• 1. Cook the shrimp in boiling water to cover until pink and curled, about 3 to 4 minutes. Drain and cool under running water. Chop the shrimp into 1/4-inch pieces. Put them in a medium glass or stainless steel bowl. 2. Dice the roasted poblano chiles into 1/4-inch pieces and put them in the bowl with the shrimp. Add the remaining ingredients and toss well to mix. Cover and refrigerate until cold, about 1 hour. Serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.